I loved making these this past winter when my son was 5-6 months old. I'd wear him to sleep in a sling while I made up the dough, then I'd put him and the dough in his space-heater warmed room. He only ever slept for 45 minutes to an hour--the exact time the dough needed! I'd put him back in the sling while I rolled the dough into balls for the second rise. This is pretty much the only domestic skill I really got a handle on when my baby was small. Somehow, that sling and laundry just didn't get along.
Mom's Favorite Rolls
½ cup milk
6 T unsalted butter
½ cup sugar
1 tsp. salt
2 T. yeast
5 – 5 ½ cups bread flour
- Place milk and 4 T butter in a 2-cup measuring cup. Microwave on HIGH for 1 ½ minutes or until butter is melted. Add enough warm water to measure 2 cups.
- Combine sugar, egg and salt in large mixer bowl; mix well. Add milk mixture; mix well. Add yeast, one tablespoon at a time while mixer is running. Turn mixer off and let stand 2 minutes.
- Add 3 cups flour. Beat at medium speed, scraping bowl often, until smooth and elastic (2-3 mins.) Change from paddle to dough hook and add enough remaining flour to make dough easy to handle.
- Place 1 T butter in a large bowl and microwave for 40 seconds on HIGH. Set aside. Turn dough out onto a floured board and knead until smooth. Place dough in the bowl, then, turn it over so the “buttered” side is up. Place plastic wrap across the top and let rise about 40-45 minutes.
- Punch down dough; divide in half. Divide each half into six buns. Grease a 10 X 15-inch jelly-roll pan with melted butter. Place buns on baking sheet and brush tops with more melted butter. Cover with plastic wrap and let rise, about 40 minutes.
- Preheat over to 375-degrees. Bake buns 15 minutes on until golden brown (Note: I used a mix of white and wheat flour which is why my rolls above may look darker than how yours turn out).
Always follow mom's directions.