I hope all your children are snug in their beds and that you’re soon able to get to yours and not staying up too late to play Santa.
We are most definitely looking forward to a wonderful day of family gathering, gift giving, thankfulness and good food. As I’ve been preparing for the upcoming family meal(s), I thought I might share with you my very favorite roll recipe. For Christmas, I’ve just tied them in knots but the dough can be shaped into a variety of fun shapes depending on the season. My favorite has to be at Easter but I’ll tell you all about it when the time comes.
These rolls aren’t a healthy take on anything. These are pure soft white flour, melted butter, white sugar and yeast. They smell amazing and taste even better. And I always want to eat about 4 – which is why I only tend to make this recipe on holidays. It’s just too tempting for me to make bad eating decisions. I hope you’ll try them out and see what I mean. 🙂
Best Holiday Rolls makes 18-20
4 c. bread flour (or all-purpose)
1/2 c. sugar
2 packages of yeast (or 1-1/2 Tbs. from the jar)
1-1/2 tsp. salt
1 c. water
6 Tbs. butter, cut into tablespoons
1 egg, separated
-Put the water and cut up butter into a small saucepan and heat over medium-high until the butter is melted and the temperature is 120˚ – 130˚. Try not to let it boil. If it gets too hot it will kill the yeast. Set aside.
-Mix together 1 c. flour, sugar, yeast and salt in a large bowl.
-Add the water/butter mixture and mix well until a smooth batter forms.
-Beat in the egg and the egg yolk. Set egg white aside in a small bowl for later.
-Slowly add the remaining flour until you get a fairly firm, smooth dough.
-Put dough in a greased bowl, flip it once to grease the top, cover loosely and let rise for 1 hour. (I like to set my bowl in the oven with the oven light on for warmth and no drafts.)
-After the dough has doubled, knead it a couple of times on a flour-dusted surface. Separate dough into 18-20 separate pieces and form in your desired shape. This Christmas, I rolled each piece into a rope and tied it into a knot.
-Place the rolls on a cookie sheet and let rise for ~30 more minutes.
-Preheat the oven to 375˚.
-Whisk the set aside egg whites with 1/2 tsp. water and brush over the rolls.
-Bake for 12-14 minutes or until golden brown.
Enjoy! In fact, I recommend doubling this recipe – I usually do. 🙂