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Jo’s Homemade Rolls

Source of Recipe

My MIL, Jo


Recipe Introduction

These are some of the best rolls in the world. They are prize winning and Mike's family's favorite. The crown of a great cook. Jessica went to Jo's and had a lesson and has been trusted with the recipe. They made them together for Easter 2022 and they were delicious. I think that Jessica must have inherited the Hamilton touch with dough.

List of Ingredients

1 pkg. Active yeast
1 t. sugar
1/4 c. water
1 c. scalded, cooled milk
2 T. sugar
2 T. shortening
1 t. salt
3 1/2 to 4 c. King Arthur bread flour
1 large egg, beaten



Recipe

Make whatever preparations you need to rise the dough. I sometimes use the oven heated to 200F, left for 10 minutes and then turned off. Sometimes I put a small space heater in the half bath off my kitchen and get the room really warm. Jo is lucky enough to have a second oven with a proofing setting. Whatever works for you.

Scald the milk. Place in mixer bowl. Add 2 T. sugar, shortening, and salt. Stir and let cool. When it has cooled, beat in one cup of the flour until smooth. Add and mix in the beaten egg.

Meanwhile, add the 1 t. of sugar to 1/4 c. of 110F degree water. Add the yeast and stir gently. Allow to bloom – it will form a thick layer of bubble on the top. Add this to the mixer bowl and mix. Switch to the dough hook and gradually add the rest of the flour while mixing. Mix for 5 minutes. Grease a large bowl.

Take the dough out of the mixer bowl and form into a smooth ball. It should be soft but not sticky. You may need to knead it a few times on a floured board to get it to that point. Put it in the greased bowl, rolling it around to make sure the entire surface is covered. Cover with a damp towel or plastic wrap. Let rise until doubled – about 2 hours.

Punch dough down. Grease muffin tins. Pinch off quarter-sized balls and place 3 in each muffin tin depression. Brush the tops with melted butter and let rise again until doubled – about 1 1/2 – 2 hours.

Heat oven to 375F. Bake the rolls for about 15 minutes or until golden. If not serving right away, let cool in pan about 10 minutes in pan and then on a cooling rack. Cover when completely cool and place in a zipper bag. Can be frozen.

Makes 13-15 rolls depending on the size of the dough balls you make.