Tuesday, December 3, 2013

Buttery Soft Dinner Rolls

Buttery Soft Holiday Rolls
These are some amazing rolls.  My friend and cousin Angela Barnum made these for Thanksgiving last year.  They were so good that I had to get the recipe!  Happily, Angela shared it with me and I made them this year for our Thanksgiving Feast.  Everyone loved them!  The left overs were happily used for post Thanksgiving day turkey, stuffing and cranberry sauce sandwiches!  This recipe will fill about 3 rimmed baking sheet pans, making plenty for your holiday parties and dinners! 

3 ½ cups  warm water
4 tablespoons yeast
¾ cup oil
¾ cup sugar
1 cup powdered milk
1 ½ cups potato flakes
1 tablespoon salt
3 eggs (room temp.)
10 to 12 cups flour

Dissolve yeast in warm water in bowl of electric mixer.  Add oil and eggs.  Add remaining ingredients and mix for 10 minutes. Let rise to double.  Divide dough into three equal portions.  Roll out each portion into a circle, about 1/2 inch thick.  Cut with a pizza cutter, as you would a pizza, into wedges about 3 inches wide.  Roll each wedge up starting at the wide side.  Set rolls on greased baking sheet.  Spray a piece of plastic wrap with bakers spray and cover rolls. Allow rolls to double in size.  Bake at 350 for 11-15 minutes or until light golden brown.  Gently rub hot rolls with stick of butter for a buttery, glossy look or brush with melted butter.  

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