Titus 2 Rolls

Light and Fluffy Rolls
Yield: 38 rolls

3 Tablespoons (heaping) yeast
2 Tablespoons sugar
1 1/2 cups warm water (100-110º)
1/2 cup butter
1 cup milk
3/4 cup honey
2 eggs room temperature (Put eggs in bowl with hot water to warm them for a couple minutes.)
2 teaspoons salt
2 Tablespoons dough enhancer (optional)
8 3/4 cups flour – white or wheat or a mixture (This is measured by scooping the flour into the measuring cup and leveling it off with a knife. I’ve found that the most consistent.)

Step #1: Heat water to 100-110º. Pour warm water into a mixing bowl. Add yeast and sugar. Gently mix together with a spatula and let proof for 5 minutes.

Step #2: In saucepan, melt better. Then add milk and honey until warm.

Step #3: Pour the milk+honey+butter mixture into the yeast mixture.

Step #4: Turn mixer on, and add eggs, salt, dough enhancer, and several cups of flour. Finish adding the rest of the flour and knead for 7 minutes.

Step #5: Place dough in oiled bowl, cover loosely with plastic wrap, then put in oven at 120º to rise for an hour. I heat the oven up to 180º and then leave the door open until the temperature drops.

Let rise until doubled (about an hour). Lightly flour hands and top of dough as often as needed. The dough might be slightly sticky. 

Step #6: Punch dough down. Spray muffin pans. Put two 1.5″ balls in each muffin cup. Cover. Let rise for a 1/2 hour or until doubled. Bake at 375º until golden brown (around 20 minutes). Do not over bake! Pull one roll a part to make sure it’s not doughy but just past. That makes them really soft. 

Enjoy!

“Give us this day our daily bread.”
Matthew 6:11