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.
Original recipe makes 24 big rolls (approximately)
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
- In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
- In another bowl, mix 1 cup sugar and eggs.
- In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
- 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.
- 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.
- Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
- 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.
Calories: 248 kcal
Carbohydrates: 37.9 g
Cholesterol: 38 mg
Fat: 8.5 g
Fiber: 1.2 g
Protein: 4.8 g
Sodium: 654 mg