the best rolls in the world.

When we were back in Seattle, one night a few of my co-workers went to dinner at another co-worker's, Jon and his wife Laura's, house.  The food was INCREDIBLE.  We were always quite envious of the left-overs Jon would bring for lunch.  We ate three soups, one of which was the Vietnamese Pho, which was super good.  The premier part of the meal was the rolls.  I have never had such delicious home-made rolls.  We all couldn't stop talking about them or eating them.  When Kalin had his staph infection last year, Laura and Jon sent some rolls home with me for Kalin.  I couldn't help myself from eating one of them before I got home.  So, the recipe has kindly been passed on to me and I tried it out a few weeks ago, just to see how they would turn out....I am hoping they'll be a hit for Thanksgiving. 

Here's the recipe, and hopefully you all will enjoy them as much as we do:

YEAST ROLLS

ingredients:

1 c. milk

1/2 cube of butter

1 tsp. salt

1/3 c. sugar

2 packets yeast ( and 1/2 c. warm water for dissolving later on...)

2 eggs

4 to 5 cups of flour (you'll see why later...)

1.  Scald the milk on high for 2.5 minutes in the microwave.

2.  Add the butter, salt and sugar to milk.  Let cool.

3.  Dissolve 2 packets of yeast in 1/2 cup warm water (at 100 - 110 degrees).

4.  Beat two eggs in another cup.

5.  To about 5 cups* of flour, add liquids and eggs.

         *The first time, 5 cups was TOO much, so this time I started with 4 cups and added gradually.

6.  Knead until elastic (5-10 minutes).

7.  Let rise about an hour or, until it doubles in size.

sidenote:  it looked soooo cold out today, like it was just waiting to snow.

8.  Shape the rolls and let rise on greased cookie sheets until doubled in size (about 30 minutes).

9.  Bake each sheet individually at 350 degrees for 14-15 minutes.  ENJOY.
This made about 15 rolls.  They are a bit big.  And now I have about 7 rolls, only a few hours later thanks to my dad and Kalin...and maybe a few from me too.