Rather than doing just one Monthly Meal Monday post this month Ashley @ From the Heart of Mom and I have decided to do a different Thanksgiving themed recipe every Monday in November to help you guys get ready for Thanksgiving… Enjoy 🙂
Hi! I’m Ashley and I blog over at From the Heart of Mom, a recipe/cooking blog. This month, Kelly has asked me to share Thanksgiving recipes with you guys!
As soon as she asked me to do this I knew immediately that I would be sharing this butter roll recipe with you! It is a favorite in our family and I’m asked to make them for every holiday family gathering. They take a bit of work, but they are soooo worth it.
Note that this recipe rises OVERNIGHT so you’ll want to make it before you go to bed the night before you need them. The morning of, you’ll want to start rolling them out approximately 3 hours before you need them done.
2 – 1/4 oz packets active dry yeast
1 cup sugar, divided
2 cups warm water (100-110 degrees)
1 cup butter, melted (plus more for shaping)
6 large eggs, lightly beaten
1 & 1/2 tsp salt
9-10 cups flour
Stir together yeast, 2 Tbsp sugar, and warm water and let stand for about 5 minutes. It should be completely foamed when it’s ready.
While waiting for the yeast, you can beat the eggs and melt the butter. Stir the yeast, butter, remaining sugar, eggs, and salt together.
Gradually stir in enough flour to make a soft dough. I usually start with about 7 cups and add the last 2-3 bit by bit until it reaches the consistency I like. If it’s just a bit sticky, don’t worry. When you shape it the next day you’ll use enough flour on your surface to take care of it.
Coat a bowl with butter or cooking spray, turn the dough in the bowl to coat, cover with a wet towel (to keep the top from drying out), and place in the fridge overnight.
In the morning, get the dough out and break into 6 even chunks. Flour your work surface and roll out to about 12-14 inches. Melt butter as needed and spread over the dough with a pastry brush.
Cut into 8-12 wedges, like pizza slices. In fact, a pizza cutter works great for this!
Starting at the wide end, roll the wedges up like a croissant and place on a baking sheet.
Cover and let rise for at least an hour. This next part really variess with each oven and the size your rolls end up being. Starting with lower temps and longer cooking times and adjusting according to what you like is the best way to go. When I make mine (6 dough portions cut into 8 rolls each) this is what works in my oven.
Close to the end of the hour, turn your oven on to about 325 degrees. Bake the rolls for approximately 14 minutes or until they start to turn golden brown. Remove from the oven and serve immediately.