Just one last post before Christmas and the New Year as I thought some of you may like to make these for your holiday meal. These rolls made their first appearance in my home on Thanksgiving and it won't be their last! They will be made for many more holiday meals and celebrations. I first saw these rolls on Marigene's blog, In the Middle of Nowhere and I was struck by how big and beautiful they were.
I adapted the recipe by using my bread machine - my instructions are in the recipe below.
They were the perfect addition to a holiday meal. Since I only made half of the original recipe, mine were a little smaller than Marigene's as I had to divide them into smaller portions to fit the pans I used. They were still plenty big, fluffy and delicious as you can see and a half recipe was more than enough for 8 people.
I hope you give these delicious rolls at try at your next family gathering - they are well worth the effort!
I want to wish all of you who celebrate a safe and very Merry Christmas and best wishes for a happy and healthy new year!! Thank you for all of your support and kind comments!
Adapted from Marigene's Spicery Rolls
My Notes: Amounts in (…) are for ½ recipe which was more than enough for 8 people.
I used my bread machine for the knead and first rise and decided to brush the tops of the rolls with melted butter right after they came out of the oven. Great idea!
3 (1-1/2) cups hot but not quite boiling water, divided
½ (1/4) cup butter
1 ½ (3/4) teaspoons salt
1 (1/2) cup sugar
6 (3) ounces evaporated milk (that’s about ¾ cup for a full recipe)
¼ (1/8) cup instant yeast
9-11 (5-1/4) cups all purpose flour
3 - 9” round cake pans (2 for ½ recipe)
In a large bowl or 6 quart mixer pour half of the hot water over the butter. Stir until melted. Add salt and sugar and stir well and add the rest of the hot water. Stir in evaporated milk. Slowly add flour and yeast.
Turn out onto floured board and knead or use the dough hook on your mixer or bread machine. Knead for about 10 minutes, if by hand or mixer. Next, grease a large bowl thoroughly. Place the dough in the bowl and turn it over so the surface will be well greased to prevent sticking. Cover, let rise in a warm place until doubled, about 30-45 minutes. (If using a bread machine, skip the above instructions and put the wet ingredients in first followed by the dry ingredients and follow the manufacturer’s instructions for dough only cycle.)
Dump onto well floured surface. Divide into thirds and each third into 12 equal pieces to form into dinner-size rolls (if making a half recipe, cut dough in half and then cut each half into 12 pieces). Let rise until doubled. Just before popping them into the oven I give the tops a good brushing of egg/water wash.
Bake 20-25 minutes at 375° until the tops are browned nicely. Brush with melted butter upon removing them from the oven (optional).
Makes 36 (24) large rolls.
According to Marigene they freeze well. She wraps them in paper towels, then in foil and finally into a plastic bag.