These rolls just melt in your mouth and make you want to eat way more than you should, but hey, It's Thanksgiving you can jog on Friday!
2 Pkgs active dry yeast (4 1/2 tsp)
pinch of sugar
2 cups warm water (110-115*)
2 eggs, beaten
1/2 cup sugar
1/4 cup oil
1/4 cup melted butter
2 tsp salt
6-7 cups all purpose flour
Proof yeast: put yeast and pinch of sugar, warm water and in bowl and let set for 5 minutes.
Pour in large bowl with 3 cups of the flour and stir with wooden spoon
Add flour 1/2 cup at a time stirring with a wooden spoon.
See It is thicker, but still lumpy. Add more flour, Sometime it takes all the flour and sometimes not,
The best technique is to push dough away from yourself and fold over and push it away. Adding more flour until it is no longer sticky but not dry.
Knead until smooth and elastic, about 10 minutes (you may also do this in a stand mixer)
See how this is still a bit shaggy looking? Needs a little more kneading.
This is perfect! See how smooth?
Now at this point I put it in a buttered bowl and covered it with plastic wrap sprayed with pam, and put it in the fridge,(Or if you do it on the same day you plan to bake , continue with out refrigeration) I will get it out Thursday Morning and let it rise( it will take longer because it is cold) about 2 hours or until doubled. Then shape in to golf ball sized rolls and place on buttered sheet pan about 1/2 inch apart. Cover with towel and let rise till doubled in size (1 hour) Pre-heat oven to 350* and bake for 25 to 30 minutes. Immediately after they come out of the oven brush with butter (they are called butter rolls you know) at this point you may sprinkle with herbs . They are so good!
Enjoy!! Happy Thanksgiving!
See you next time !