HEAVENLY HOMEMADE ROLLS

I’m not exaggerating when I say my mother-in-law is famous for this roll recipe. My entire extended family BEGS for them any time we have dinner at her house. Any time she makes them for company, everyone raves about them, and I get asked for the recipe any time I bring them to an event. They are THE BEST ROLLS EVER. Pillowy soft, buttery, a hint of sweetness: basically roll perfection. I was so excited when Phyllis said I could share this recipe with you guys! I can confidently say that once you make these, you’ll never go back to another roll recipe ever again!

So, before we get to the recipe, I need to explain the best way to roll out and cut these rolls so they are all relatively the same size! After you get all the ingredients mixed, you let the dough rise in the bowl for an hour or so until it doubles in size. Then you sprinkle your counter with some flour and roll out the dough on your counter into a long, skinny rectangle. I would say about 3 times as long as your cookie sheet and only about 8-10 inches tall.

Now, brush the dough with 1/2 c of melted butter and roll it like a cinnamon roll so it resembles a long snake. Then grab one end of the “snake” and loop it around like you see below.

After you’ve rolled it out and looped it around, cut it exactly in half and then cut each half in half so you have 4 equal pieces.

Now take those 4 strips and cut them each in half one more time. You should now have 8 pieces. These 8 pieces each need to be cut into thirds now! This will give you 24 equal sized rolls!

Now, melt 1/4 cup of butter and spread it evenly on your baking sheet. Place rolls on pan, 4 x 6.

Once all your rolls are placed evenly in your pan, let them rise for another hour or so until it’s time to bake them! You can put them in your fridge for a little while after they rise if you’re not quite ready to bake them yet.

NOW, on to the RECIPE!

PHYLLIS’S FAMOUS HOMEMADE ROLLS
yields: 24 rolls

Ingredients

• 2 packages quick-rise yeast

• 1/2 cup warm water

• 1 tsp sugar

• 3 eggs, beaten

• 1/2 cup sugar

• 1 tsp salt

• 1 cup milk

• 5 cups flour

• 1/2 cup melted butter (NOT for inside the dough, you brush this on top of the rolled out dough)

• 1/4 c melted butter (for on the baking sheet)

Directions

1. In a medium-sized bowl, dissolve your two packets of yeast in the 1/2 cup warm water with 1 tsp. of sugar. Set aside.

2. In a stand mixer, add your 3 beaten eggs, 1/2 cup of sugar, 1 tsp. salt, and 1 cup of flour. Mix with the paddle attachment.

3. Add your yeast mixture and 1 more cup of flour and mix again.

4. Add 1 cup of milk and 1 more cup of flour and mix. Now switch your paddle attachment to your dough hook.

5. Add the last 2 cups of flour and mix. The dough should be a little sticky. Cover the bowl with a rag and let rise double (1-2 hours)

6. Sprinkle a little flour over the dough and onto your countertop and roll out your dough into a LONG rectangle (about three times as long as your cookie sheet and about 8-10 inches tall. Brush with 1/2 c melted butter, then roll the rectangle up into a long snake (see pictures above).

7. Cut the dough in half, then in half again. Once you have four strips, cut those each in half one more time and then cut those eight sections into thirds. You will end up with 24 rolls (SEE ABOVE).

8. Dump 1/4 c melted butter into the baking sheet and cover the entire bottom of the pan.

9. Place each roll in the melted butter and line them up 4 x 6 on the pan.

10. Let rolls rise for another hour or two. If they finish rising before you are ready to bake them, place them in a cold place to stop them from rising too much.

11. Preheat oven to 375 degrees and bake for 10-12 minutes, or until golden brown on top and no longer doughy in the middle. While they are still hot, rub the top of the rolls with a stick of butter.

12. Best served warm with regular butter, cinnamon honey butter, or butter and jam! They are delicious at room temperature as well.