Golden Pillow Rolls


Thanks to Cafe Johnsonia for her adaptation from Lion House Classics Cookbook.I make these every year for Thanksgiving.




Makes 16-24 rolls, depending on size

INGREDIENTS

1 stick unsalted butter
1 cup milk
1/4 cup sugar
3 eggs
4 cups all-purpose flour 
1 T  dry yeast
2 t salt

Place butter, sugar and milk in a small saucepan. Cook gently until the butter is nearly melted and the sugar is dissolved, about 3-4 minutes.

In a large bowl, whisk the eggs well. Slowly drizzle the hot milk into the eggs while whisking. 

Measure the flour and yeast into the bowl of an electric mixer fitted with a paddle attachment. Turn the mixer on low to evenly distribute the yeast.

With the mixer running, add the liquids in a slow, steady stream. When all the liquid has been added, turn the mixer up to medium and let it run for 1 minute. Add the salt and mix another 3-4 minutes.

Rub the inside of a large bowl with oil.

Transfer the dough to the greased bowl and cover with plastic wrap. Place in a warm spot where it can rise (about an hour).

When the dough has doubled in size, sprinkle it with about a tablespoon of flour and punch it down. 

Cover tightly with plastic wrap and refrigerate the dough until chilled. It can be kept overnight.

When you are ready to bake the rolls remove the dough from the fridge.

Sprinkle a little flour over a flat, clean surface. 

Cut the dough into equal pieces. For smaller rolls make 24, for  larger, 16. I usually do 16 - it's just easy to cut into quarters.

Roll each piece into a rough ball. Place your finger in the center of the dough. Push your finger up from the bottom while using your other hand to form a round ball on the top. Squish the flaps on the underside together. The top should be relatively smooth and will get smoother once the rolls have raised.

Place the rolls on a baking sheet lined with parchment paper, a silicone baking mat, or a greased baking sheet. Spray with nonstick baking release and cover with a large piece of plastic wrap.

Let the rolls rise until double. 

Brush the tops of the raised rolls with egg wash (a beaten egg with a bit of milk whisked in).

Bake at 375 degrees for about 10-15 minutes, or until  golden.