Best Rolls Ever
By Yankee Magazine|Aug 17 2006|
A yeast roll which uses self-rising flour for the most airy delicious ever. The secret is not punching down the dough and not kneading it. The added lift is the self-rising flour.
Yield
24 big rolls
Ingredients
2 cups water
1 cup butter
1 cup white sugar
2 eggs
1/2 cup water
1 teaspoon white sugar
3 .25-ounce packages of active dry yeast
1 teaspoon salt
7-1/2 cups self-rising flour
Instructions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes. In another bowl, mix 1 cup sugar and eggs. In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this. Mix butter, water, sugar, and egg mixture together, add salt. Mix in yeast water. Stir in 7-1/2 cups of flour. Mix well and let rise in refrigerator overnight, covered. When ready to use place on floured surface (do not punch down) and let rise. Warm to room temperature. Lightly knead! Only work enough extra flour to handle. Shape into rolls and place on greased sheets until doubled in size. Bake in preheated 400 degree oven until tops are golden. Brush with oil.
This is a simple and quick recipe. Better than Golden Corals!!!
The best rolls I have made in a long time. My family loved them.