nanner rolls
★★★★★
1
I've been making this recipe for 23 years, ever since my mother-in-law gave it to me, and she's been making it for decades longer. I've not found one the family likes better.
Blue Ribbon Recipe
Homemade rolls are a great addition to any meal and these are fluffy, soft and cooked to perfection. They'll become your go-to rolls. Easy to make, the hardest part is waiting for the dough to rise. Once baked, add a pat of butter to the airy center, take a bite and you'll be in heaven.
— The Test Kitchen
@kitchencrew
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Ingredients For nanner rolls
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2 pkgactive dry yeast
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1/2 cwater
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1/4 cbutter
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2 cwhole milk
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1 lgegg, lightly beaten
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6 1/4 call-purpose flour (approx.)
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2 tspsalt
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1/2 csugar
How To Make nanner rolls
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1Put 1/2 cup water in 2 cup measuring cup. Heat to 110 deg F. Sprinkle in yeast and 1/4 tsp sugar. Stir to dissolve yeast. In a separate bowl, warm milk and butter to 100-110 deg F. Then mix in lightly beaten egg.
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2In large bowl, whisk together, 5 cups of the flour, salt and sugar. Make a hollow in the flour and pour in both the yeast and milk mixtures.
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3Using a large spoon or spatula, pull the flour into the center of the bowl. Continue pulling in and adding flour (may have to start using hands) until the dough forms a ball and can be turned out to be kneaded on a floured counter.
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4Knead for 10 minutes, adding flour as necessary to keep dough from sticking to hands and counter.
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5Spray a large bowl or proofing container with cooking spray. Place dough in container, spray top and cover with lid or plastic wrap. Let dough rise for 2 hours or until double.
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6Punch down and divide into two, placing half the dough back in the bowl and covering it. Divide the other piece into 12 pieces. Shape each piece into a 5" rope and tie into simple knot.
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7Place knots on a cookie sheet sprayed with cooking spray (or silicone mat). Spray tops with cooking spray and cover with a towel. Let rise for 30-45 minutes. Repeat with other balls of dough.
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8Bake at 365 deg F for 20 minutes or until golden brown on top and lightly browned on bottom.
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9Remove from oven, brush tops with butter and place on a rack to cool.
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10Dough can be refrigerated overnight. To use the next day, just put in a proofing bowl and let double. Then shape, rise and bake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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