Brenda’s Rolls
(great for freezing too!)
4 C warm water (110-115 degrees)
1 C powdered milk
1 C sugar
4 eggs
10-12 C flour
2 T instant yeast
1/2 C oil
5 t salt
1 stick butter (for greasing counter and spreading on dough)
Beat water, milk, sugar, and eggs.
Mix yeast in 5 C of flour in another bowl.
Add both mixtures together and mix for 5-10 minutes.
Turn off and let rise for 15 minutes.
Add oil and salt and slowly add more flour and beat for 5-10 minutes.
(Dough is REALLY STICKY...Meghan only adds 1 C at this point, then puts 1 1/2 C flour on her counter and kneads about 1 C of that into the dough)
Turn out on floured counter and knead until the right consistency. (dough is really sticky)
Put into a big buttered bowl with a cloth over it.
Let rise to double the size, about 1 hour.
Punch down and take a stick of melted butter and butter the counter.
Divide dough into quarters so there are 4 sections.
Roll each section into a circle.
Put butter on the dough.
Cut into 12 pieces, like a pizza.
Roll each section from the fat part to the skinny part.
Put on pan so that the rolls are almost touching (shouldn’t need more than 2 large pans)
Let rise 1 hour.
Bake at 375 degrees for 12-15 minutes.
I've been baking these rolls almost 20 minutes, you don't want the middle ones to be doughy, so just until they are golden brown.
Take out and butter the top.
