Candice asked me to email this recipe. I thought I'd put it out there for all of you as well. These are the rolls I get asked to make for every family gathering. They never last very long. This is my assignment for tomorrow as well. I usually double the recipe. (Steph feel free to add any secrets you've learned in making these.) Steph has carried on the tradition.
Happy Thanksgiving everyone!
Butterflake Rolls (32 rolls)
1 T yeast
1 T sugar
1/4 c warm water
1 cup lukewarm milk (scalded and cooled) (yes, cooled...you don't want to kill your yeast.)
1/2 c butter
1/2 c sugar
3 eggs well beaten (beat these before adding to dough mixture)
3/4 tsp salt
4 1/4 cups of flour
Activate the yeast by sprinkling over the warm water and sprinkling 1 T sugar over that. After yeast is bubblely, mix in all the other ingredients. Knead well.
Let dough raise in a LARGE greased bowl for 5-6 hours or until double in size. (I rub a little oil on the dough to keep it from drying out and also cover with a clean dampened dish cloth.) Roll out half the dough, brush on melted butter and cut into 16 pie shaped pieces. Roll up starting at wide end and place on a greased cookie sheet. Brush again with melted butter. Let raise another 5-6 hours. (With good yeasts these days, I don't have to let it raise as long.)
Bake at 375 degrees for 8-10 mins. or until golden brown.
You can make these ahead of time and even freeze them. Just cook them until they are light brown (but not doughy in the middle) and then you can put them back in the oven just before eating to finish browning. Yum, I can't wait for tomorrow.