"Mama" is Duella Eyre Hamblin, my mother's mother, who was admired and loved for her magic in the kitchen
Yield: approximately 3 1/2 dozen rolls. Bake: 375 for 15-18 minutes. These may be made ahead and frozen in the pan or in plastic bags. Thaw, and reheat covered with foil at 300 until warm. This recipe is very easily doubled.
In a large bowl, whisk together:
6 cups flour
1/2 cup powdered milk
5 teaspoons instant yeast (I like SAF)
1/4 cup sugar
2 1/2 teaspoons salt
In a medium bowl, stir together:
1/2 cup melted butter or coconut oil (modified 1/28/24) * formerly used canola oil
2 1/2 cups hot water
2 beaten eggs (make sure these are not cold. Defrost briefly in microwave if necessary)
Make a "well" in the center of the dry ingredients and add the wet ingredients all at once. Beat with a heavy wooden spoon until smooth, or mix together on medium speed in a bread mixer. Now grasp both hands around spoon, and occasionally turn the bowl, mixing the dough into a soft ball. Continue to sprinkle in small increments of flour if needed until dough is no longer sticky to the touch and the wooden spoon snaps off the ball of dough easily. Cover and let rise in warm place about 1/2 hour, until dough doubles.
Tips for rolling out dough:
Put dough onto a lightly floured surface. Flatten slightly with your hands until it is even all around. Begin to roll with rolling pin, working from the middle out on all sides. Roll to approximately 1/3 inch thickness. "Shrink" dough by gently lifting it and giving a light shake. After shaping rolls, let rise in warm place until double.
Parker House Rolls: Brush rolled out dough with melted butter. Cut with can glass or roll cutter to desired size. Fold in half, butter on the inside. Place in greased 11x15 plan; 8 down, 4 across.
Crescent Rolls: Divide dough in two. On lightly floured surface, pat each into an even circle. With rolling pin, work from middle out to about 1/4 inch thickness. "Shrink" dough. Brush with melted butter. With pizza cutter, slice in fourths, then eighths, then into 16 pieces. Roll from wide side down into a tight roll. Place tip down on greased 11x15, 7 down, 3 across.
Orange Fan Rolls: Pat dough out into an even rectangle, then with rolling pin, roll into a large rectangle to approx 1/4 to 1/3 inch thickness. Shrink. Brush with melted butter. Sprinkle with about 1/3 cup sugar over surface. With orange zester, zest peels of 2 oranges. Slice dough with pizza cutter into 1 1/2 inch squares. Gather up 5 squares in a stack and place in greased muffin tin, with edge sides down in pan. Make a cinnamon variation by sprinkling cinnamon on top of sugar, and adding raisins, craisins, or nuts if desired. Craisins with orange rolls would be fabulous, too.
Glaze for orange rolls: Microwave 1/4 cup butter with 1/4 cup milk for 1 minute. Add 1 pound pkg. powdered sugar. Beat until smooth. Add 1/2 tsp. orange flavoring, or juice from one orange, which may require that you add more sugar. Stir to desired consistency. Drizzle over cooled rolls.
My tips for success:
I love using a high gluten flour. For years I picked up a 50 lb bag of high gluten flour at the Bosch Kitchen Center. This is a wonderful baking flour. I also like Lehi Roller Mills, if it is fresh. Now that I live in Idaho, I pick up a flour called "Golden Loaf" when available. Costco's organic baking flour has been a family favorite. Keep your special bread flour stored in the freezer for freshness.
2. I love using instant yeast. Store it in the freeze and keep sealed tightly in a plastic bag or container. If not using instant yeast, you will need to "proof" the yeast in warm water and a little sugar.
3 Try not to let the rolls over-rise after you cut them out.