(Inspired by “Carbs! Glorious Carbs!” p. 45, Cornfields to Codfish)
I could have included a dozen recipes from that hot summer day when our family got together for a potluck in the park. However, I chose to share my biggest guilty pleasure: my aunt’s freshly made dinner rolls, or as she calls them Mom’s Buns, as the recipe was passed to her from her mom.
Ingredients
¾ stick butter, divided
1 c. milk
4 ½ – 5 c. flour, divided
½ c. sugar
¾ t. salt
2 pkgs. rapid-rise yeast
1 c. hot water
Preheat oven to 375 degrees. Heavy-duty mixer such as KitchenAid is helpful.
“. . . my aunt brought her famous homemade rolls “because that was the easiest thing I could make.” I know no one else who would let those words flow so easily over her lips. Her rolls were still warm, and butter melted so beautifully on my split roll that I ate it without any meat. The first one, that is.” (p. 46, Cornfields to Codfish)
Melt butter in milk in microwave. In a mixer bowl, combine 1 c. flour, sugar, salt, and dry yeast. With mixer on low, slowly add milk with butter and hot water. Allow to mix 3–4 minutes; scrape down bowl. Add another 1 c. flour. Mix for 3–4 minutes; scrape down bowl.
Slowly add additional flour ½ c. at a time. Allow dough to become smooth between additions. The dough should pull away from the sides of the bowl. Allow to mix until smooth. Total mix time is about 15 minutes.
Place dough in a large greased bowl; cover with a towel. Place bowl on rack over bowl of hot water to rise, 30–40 minutes. Punch down. Form into 24 rolls and place in a 9” x 13” greased baking pan.
Cover and allow to rise again for 30 minutes over bowl of hot water. Bake for 15–20 minutes or until tops are nicely brown. Melt remaining ¼ c. butter and brush over rolls.