Receta Mrs. Millward's Rolls...
Mrs. Millward calls her recipe, "Sweet Roll Dough." She wrote in her book, "This is from an old Better Crocker cookbook"...Better Crocker...that's what she wrote...now, did she mean Betty Crocker or did she mean Better Homes? She also wrote, "Virginia Wood served us some of the best rolls ever, and when I asked for the recipe it was this one..." So now you see why I have decided to calls these rolls Mrs. Millward's Rolls, because I don't know if the recipe came from Betty or Better or Virginia and frankly, I don't care! I just know these are the best tasting rolls that have ever graced my dinner table! And when I make them, it doesn't matter who is in the house, they all come running when the rolls come out of oven - their Heavenly scent is like a silent dinner bell that's loud enough to wake the dead!
Mrs. Millward's Rolls - Adpated (slightly) From Mrs. Millward
- (Mrs. Millward's recipe calls for margarine, I just can't bring myself to use margarine in anything so I used butter.)
- 1/2 cup warm water (110 degrees)
- 2 packages active dry yeast
- 1 1/2 cups milk, scalded and cooled
- 1/2 cup sugar
- 2 teaspoons salt
- 2 eggs
- 1/2 cup soft butter
- 7 to 7 1/2 cups all-purpose flour
In a large bowl or the bowl of a stand mixer, dissolve yeast in water, about 5 minutes. Add milk, sugar, salt, eggs, butter and half of the flour to yeast. Mix on low until smooth, or if making by hand, mix with a spoon until smooth. Add enough remaining flour to handle easily. Knead with machine, using the dough hook until smooth, about 5 minutes or knead by hand on a lightly floured board until smooth, about 5 minutes. Form dough into a round and place in a large bowl that has been greased on the sides. Cover with a cloth or plastic wrap and let rise in a warm place until double in size, about 1 1/2 to 2 hours. Punch down, let rise again, until almost double, about 30 minutes. Shape in rolls. Cover and let shaped rolls rise till double, about 30 to 45 minutes. Bake on greased baking sheet or in greased muffin pans in hot oven, at 375 degrees, for 15 to 20 minutes, or until tops are golden brown. Makes 24 dinner rolls...or less if you make them larger, like I did...If I make them big then I think I'll just eat one, but that never works with these rolls...they are just too irresistible.
This dough makes a great cinnamon roll or orange or caramel roll, too!