I have to admit, baking certain things is not my favorite. Baking tends to be exact measurements...not so much my thing. I rarely follow a recipe, I love to play around with ingredients and measurements of those ingredients. I sometimes feel a little stressed about making bread or rolls. That's a little sad because I love them...who doesn't right?
When my sweet friend Maureen came to dinner one night and brought her rolls, I thought I may need learn to like baking. :) My husband is always asking me to make Maureen's rolls. I'm just shocked I don't mess them up. If I can make them, so can you. They are super light and ridiculously AH~mazing! Thank you Maureen!!
2 cups water
1/2 cup brown sugar
1 cup butter
2 tablespoons yeast
1/3 cup lukewarm water (90~110 degrees)
2 teaspoons granulated sugar
2 eggs
1 teaspoon baking powder
1 teaspoon salt
6 cups flour
In a sauce pan heat water, brown sugar and butter until the butter melts and the sugar dissolves. (I like to just wait until the butter melts and is not boiling. It takes less time to cool). Cool to lukewarm, and pour into a mixing bowl.
Proof the yeast in lukewarm water and sugar. When yeast is ready add to the above mixture, add the eggs, baking powder and salt. Mix slightly on low speed. Slowly add the flour 1 cup at a time scraping the sides of the bowl as needed. Mix about 4-5 minutes until flour is blended in (dough should look porous, like a sponge and will be slightly sticky). Place the dough into a greased bowl, cover and let rise until doubled in bulk, about 1 hour.
Place the dough on a floured surface. Roll out and cut into desired shape.
I like to make Parker House rolls. Roll half the dough out on a generously floured surface, between 1/8 and a 1/4 inch thick. Cut with a 4 inch round cutter. Brush each circle with melted butter. Fold so top half slightly overlaps bottom half.
Place on cookie sheets. Cover and let rise 30 minutes. Bake at 375 for 12 minutes or until golden brown. Brush tops with butter while still hot.
Makes 35-40 rolls.
