Sarah Tuttle's Rolls

Sarah Tuttle's Rolls

(for bread machine or mixer)

1 tbsp yeast
1 tsp salt
1 tbsp powder milk
1/3 cup sugar
3 cups flour
2 eggs
1/3 cup oil
3/4 cup water

Put all ingredients into machine.
For bread machine, set on manual.
For mixer, mix 10 minutes, let sit about 45 minutes, mix 10 minutes, let rest 10 minutes.

Dough should be soft.  It should require a little flour on the board to form the rolls.  If dough is too elastic, and won't stretch and flatten, let it rest for a few minutes.  (Elastic means it bounces back to its previous shape.)  Kneading and handling the dough makes it elastic.  Resting allows it to relax.  If the dough is too elastic the rolls will pop open as they rise and bake.

Pat dough into a square.  It should be about 1/4-1/2 inch thick.

Spread softened butter along one edge and fold dough over about 1 1/2 inches.  

At this point, Sarah always used a round cookie cutter and cut half-moons out of the edge of the dough.  I find it much easier to cut rectangular rolls.  They rise to look almost the same as the half moons.  

With large knife, cut the dough you folded over away from the flat dough.

As you pull this strip of dough away from the rest of the dough it will probably stretch some.

Cut into approximately square  rolls.  

Place rolls onto cookie sheet covered with parchment paper.

Notice I am not very careful about getting all of the rolls exactly the same size.

Place the rolls in a warm place and cover with a clean dishtowel to allow them to rise.

A stove top with a preheated oven is a good warm place.

Allow the rolls to rise until they are almost double in size.  This step seems to take much longer on cold days.  I cannot give you an estimate on how long it will take.

When you poke a finger into the dough and the hole holds it shape without bouncing back the rolls are ready to go in the oven.

Sarah always said "When you think the rolls have risen enough, let therm rise a little longer."

Bake in a 350 degree oven for 12-15 minutes.  Watch closely so rolls do not overbake.

I think these rolls taste even better after they have been frozen.  So, make them in advance and be sure to make extra.