Glenna’s Perfect(ly easy) Rolls
I’ve been cooking since I was 10. I’ve made a lot of rolls in my life. A lot. But a few months ago my baker-savant friend Christine walked into a gathering with a sheet of these beauties. I asked for the recipe and I’ve never looked back. This recipe was crafted from Christine’s grandmother Glenna— an Idaho girl.
Glenna’s Perfect Rolls
You need:
4 c warm water (what temperature? Just warm to the touch. NOT hot.)
2 Tablespoon yeast
1/2 cup sugar
1/2 cup melted butter (aka 1 stick butter)*
9 cups flour (nine!)
1 Tablespoon salt
* can also use 1/2 cup canola oil or olive oil
Pour 4 cups warm water in bowl of stand mixer (I use a Kitchen Aid for this recipe). Sprinkle 2 Tablespoons yeast over warm water. Add 1/2 cup sugar to yeast/water. Let the water mixture sit for five minutes. The yeast will dissolve, wake up and starting “eating” the sugar. This will eventually cause your dough to rise.
Using the dough hook of your stand mixer, start kneading dough. Add 1 Tablespoon salt. Add first 6 cups of flour. Then add melted butter. (Again, make sure the butter is only WARM, not hot. Hot butter will kill the yeast. Anything too hot to the touch kills yeast.)Add remaining 3 cups flour. Continue kneading for a total of 5 minutes.
Let rise until double. (Check your oven to see if you have a proofing function, this keeps your oven at a warm 100 degrees F and reduces the proofing time by half.)
Place a sheet of parchment on an 11x17 baking pan.
Form into rolls. Make sure your hands stay buttered!
Let pan of dough rolls rest for 10 minutes.
Bake for 30 min at 375. Butter tops as soon as they come out.
This recipe makes one big pan of rolls (1/2 sheet pan size). The key is to keep generously buttering your hands as you handle the dough.