A yeast-roll recipe which uses self-rising flour for the most airy, delicious rolls ever! Note: the secret to these light and airy rolls is NOT punching down the dough and NOT kneading it, plus the added lift the self-rising flour gives.
Ingredients
- 2 cups water
- 1 cup butter
- 1 cup white sugar
- 2 eggs
- 0.5 cups water
- 1 teaspoon white sugar
- 3 packages active dry yeast , .25 ounce
- 1 teaspoon salt
- 7.5 cups self-rising flour
Instructions
-
1
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
-
2
In another bowl, mix 1 cup sugar and eggs.
-
3
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
-
4
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
-
5
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
-
6
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
-
7
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
Nutrition Facts
Per serving
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