First I want to start out with the most popular item I am always asked to prepare: Grandma's Rolls. This recipe is not actually my grandma's, but I am pretty sure it is close to it. One memory of Thanksgiving was the amazing smell of the rolls as they were baking. The smell to this day still reminds me of my Grandma's home and brings back great memories. You can half this recipe, but trust me they will get eaten so fast you will want the whole batch.
In a saucepan, combine:
2 cups milk
1/2 cup butter
1/2 cup sugar
Bring to a boil and let cool. (important to let cool)In a small bowl combine
1 cup lukewarm water
2 Tbs yeast
2 tsp sugar
Set aside and let dissolve.Add:
2 1/2 tsp. salt
3 beaten eggs
8-10 cups flour
When the milk mixture has cooled to lukewarm (or cooler), pour into mixer. Add 4 cups flour, the yeast mixture(I let this dissolve right in my mixing bowl), salt and beaten eggs. Beat until smooth. Add flour a little at a time while mixing until the dough pulls away from the sides of the bowl but is not stiff. (It usually takes 9-10 cups for me).
Place dough in a greased bowl, cover with plastic wrap that has been sprayed with cooking spray, and let rise in a warm place until dough has doubled in size. Punch down, cover and let rise again until doubled in size.
After dough has risen a second time, divide in half. Each half will make a cookie sheet. Form your rolls and place on a greased cookie sheet a little ways apart. Let rise 30 minutes.
Bake at 375 degrees for 12-15 minutes until golden brown.
I always butter the tops of my rolls right after they come out of the oven.
Makes approx. 40 rolls depending on the size of your rolls.
I usually let my dough raise in a sunny window. When there is not any sun which regularly happens in our neck of the woods, I preheat my oven on the lowest temperature possible (mine is 170 degrees) for just a few minutes (Literally like no more than 5 minutes). Then I turn it off and let my dough raise in the oven.