Aunt Kay’s Recipe
My Great Aunt Kay passed away in 2000 as a result of an inoperable brain tumor. She was such a wonderful cook! One of my favorite things I remember her making at holiday gatherings were her dinner rolls! I was thrilled to learn that she had sent the recipe to my granny, her sister, who was gracious enough to give it to me! This is that recipe. Tweaked only slightly.
INGREDIENTS: (Makes about 17 rolls) 2 cups Milk 3 Tbsp White Sugar 4 Tbsp Unsalted Butter, softened 2 pkgs Active Dry Yeast 5-6 cups All-Purpose Flour 1 tsp Fine Sea Salt 2 Tbsp Unsalted Butter, MELTED
This recipe calls for scalded milk. To scald milk is to heat it to 82 degrees.
Scald the milk.
Dissolve yeast and sugar in scalded milk.
Transfer milk mixture to a stand mixer with whisk attachment. Mix on low speed for 5 minutes.
Add softened butter. Mix for one minute more.
Switch whisk attachment to dough hook attachment on stand mixer.
Sift salt and 4 cups of flour onto milk mixture in mixer bowl.
Mix in stand mixer with dough hook until dough comes together. Transfer dough to lightly floured surface and knead dough a few times.
Transfer dough back to bowl. Cover with kitchen towel. Place bowl in warm, dry place to rise for 30 minutes
Dough should double in size.
After dough rises, punch down dough.
Butter your baking pans.
To make uniform size rolls, use a small cookie scoop. Scoop dough 3 times. Roll 3 dough scoops together to make one dough ball. Place dough balls into buttered pans. Cover dough pans with kitchen towel and set in warm, dry place for 30 minutes for rolls to rise.
After rolls rise, brush with melted butter. Then bake in 400 degree oven for 15 minutes or until done.
TIP! Serve rolls warm and generously buttered with some yummy deer stew!
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