Ruth Ann's Famous Dinner Rolls

Ruth Ann's Famous Dinner Rolls

This roll recipe was handed down from my favorite aunt to me. I have made some improvements in measurements over the year - she didn't measure anything, but the recipe remains basically the same. I raise my dough and rolls on the kitchen hearth. Truly the fragrance of home!

4 packages yeast

4 tablespoons sugar

2 cups lukewarm water

2 cups boiling water

2 cups sweet cream butter, no substitutes

3/4 cup sugar

2 tablespoons salt

4 eggs, well beaten

8 cups bread flour

1 pound sweet cream butter, no substitutes, melted

Dissolve yeast and sugar in 2 cups lukewarm water; set aside. In a very large mixing bowl, pour the boiling water over two cups butter. Add sugar and salt. Stir until butter is melted. Stir in 4 eggs. Add as much flour as possible while dough is in the bowl. Turn dough onto work surface and knead in the rest of the flour. Dough should be slightly sticky. Knead until the dough is smooth and elastic, but do not add more flour. Place bowl in a warm draft-free place and allow to rise until doubled in bulk. Punch dough and allow dough to rise again until doubled in bulk. Spread work surface sparingly with flour (the remaining cup should be sufficient for rolling out rolls). Roll dough to about 1/2” thickness. Cut rolls with 2-3” round cutter. Totally immerse each roll in melted butter. Fold each roll in half and place in pan. By the time the pan is full it will be floating in butter – do not remove butter. At this time the rolls can be sealed in bags and frozen. When ready to bake allow rolls to rise until doubled again. Preheat oven to 400 degrees F. Bake 15-20 minutes until rolls are golden brown.

This recipe is taken from my book "Afternoon Tea Recipes". You may order your copy - 318 pages - for $19.95 + shipping and handling by contacting baglady@raggbaggs.com .

Our book is also now available at
http://www.deerhaven.etsy.com