Pic Courtesy of Google imagesThese rolls first made their appearance 3 or so years ago at Thanksgiving at home in Georgia when The Ethington's came to dinner. Everyone was blown away by their softness and delicious taste. I made them again last week for Christian's birthday since he's always begging me to make good rolls. I was reminded how incredibly scrumptious they are. They are just as good, if not better than Lion House rolls and they don't call for shortening, either, like the LH ones do. So, I can feel a little better about making them. Also, I'm kind of cursed when it comes to baking bread and I haven't yet been able to goof this recipe up, so it's pretty fool proof.
J.D.'s Rolls
from J.D. Ethington
1/2 c lukewarm water
2 T yeast
2 T sugar
1 can evaporated milk (the bigger one, I think it's 8-10 oz)
1 can warm water (use evap milk can)
1/2 c melted butter
1/2 c sugar
4 eggs
1 T salt
10 c flour
Combine yeast mixture: 1/2 c luke warm water, 2 T yeast, and 2 T sugar. Set aside to bubble for 5 -10 min.
Combine: evap. milk, can warm water, butter, 1/2 c sugar, eggs, 1 T salt and mix well. Add yeast mix. Add 10 c flour and mix for 10 minutes. Raise til size doubles, shape, raise again until doubled. Bake at 350 for 15-20 min.
J.D.'s Rolls
from J.D. Ethington
1/2 c lukewarm water
2 T yeast
2 T sugar
1 can evaporated milk (the bigger one, I think it's 8-10 oz)
1 can warm water (use evap milk can)
1/2 c melted butter
1/2 c sugar
4 eggs
1 T salt
10 c flour
Combine yeast mixture: 1/2 c luke warm water, 2 T yeast, and 2 T sugar. Set aside to bubble for 5 -10 min.
Combine: evap. milk, can warm water, butter, 1/2 c sugar, eggs, 1 T salt and mix well. Add yeast mix. Add 10 c flour and mix for 10 minutes. Raise til size doubles, shape, raise again until doubled. Bake at 350 for 15-20 min.
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