Yes...I made the above rolls :) And yes...they are VERY, VERY, VERY good & addictive! Beyond all of this though, I am proud to announce that I have beaten a long term struggle with yeast. For years, I have been going into battle with our breadmaking friend....and have been losing the fight....every single time. And as if this isn't enough, I have lost the fight against making my mother's famous yeast rolls as well. Her recipe has been handed down from generation to generation and I, for the life of me, cannot duplicate her scrumptious rolls to save my life.
The rolls that are pictured above highly resemble hers. So much so that my cousin even asked me if it was our family's sacred bread recipe. I told her they weren't and that this was a completely different recipe all together.
Maybe comparing this recipe to my mother's recipe will help me figure out what I'm doing wrong. In the mean time though, I will stick with this one because it is the one and only yeast roll recipe that has turned out to be a success in my kitchen :)
Homemade Yeast Rolls
(makes 35 to 40 rolls)
½ cup water
½ cup milk
1/3 cup white sugar
2 and ½ teaspoons yeast (Fleischmann’s BreadMachine Yeast…make sure it is at room temp. when using it)
1 tsp. salt
1/3 cup butter, softened
3 and ¾ cups all-purpose flour
Mix the water and milk and place in microwave for 1 minute and 15 seconds. Pour into Kitchen Aid mixer and stir in the sugar until it dissolves. Stir in the yeast. Wait 10 minutes…it will start getting foamy. Mix in the salt, butter, and egg.
Start mixing in the flour, a half cup at a time until it is gone.
Cover with dish towel and let it rise for about 45 minutes…on a warm surface (usually the stove with the temp. set to 200 degrees).
Grease a 13x9 inch baking pan with butter. Punch the dough down and divide it into little balls. Place the balls, sides touching in the pan. Preheat oven to 350 degrees. Cover with dish towel again and let it rise for an hour.
Bake for 15 minutes or until the tops of the bread turn light brown.
Top with melted butter and serve.
Recipe Source: Adapted from Allrecipes.com