Adapted from Marigene's Spicery Rolls
~from Savoring Time in the Kitchen
Note: Amount in (…) is for ½ recipe which is enough for my family. Also, I used my bread machine for the knead and first rise.
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 (you can replace a little less than half of the flour with whole wheat, if desired)
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. Add salt and sugar and stir well. When butter is melted, mix in 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.
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.