Ruthy's Rolls

Another roll recipe I really enjoy is my friend Ruthy's rolls. Ruthy's recipe is the first recipe I ever attempted and it is a great recipe to begin with if you have never made bread before because I honestly don't think you can mess these up! It is nice and easy and makes deliciously soft rolls that smell and taste sooooo divine. Also, you can put this dough in the refrigerator at one point during the rising process and pull it out when you are ready to make rolls that night making it really convenient. :) As a note, this dough can actually be used for rolls, cinnamon rolls, or pizza dough, making it the most versatile dough recipe I know.

From the kitchen of Ruthanne Hotton

Ingredients:

1/4 cup warm water
2 Tbsp yeast
1 tsp sugar
1/2 cup melted butter

2 cups warm water

1/2 cup sugar

2 tsp salt

2 eggs
5-6 cups flour

In a small bowl, gently add the yeast to the warm water, then sprinkle the 1 tsp sugar over the top and set aside till nice and foamy.

In a big hand mixing bowl, mix together the melted butter, 2 cups warm water, 1/2 cup sugar, salt and eggs. Beat well by hand, then add in 3 cups flour. Add foamy yeast mixture to dough and mix well. Add 2-3 more cups of flour, (until not too sticky but still soft), and mix well again.

Cover and let rise for an hour then punch down. At this point you can proceed to make the rolls or you can cover and put in the refrigerator for a few hours. When you are ready, shape rolls , lightly brush each with melted butter and placed in greased pan. Let rise for 45 minutes, then bake at 375 for 12-15 mins depending on how big you make them. I brush them with more butter once they come out :)

For cinnamon rolls, roll out the dough, pour melted butter over the surface. Sprinkle generously with brown sugar, and then sprinkle with cinnamon. (Ruthy always added chocolate chips or you can add raisins if you like.) Roll it up, cut into rolls, and place in greased pan. Let rise and cook as previously directed.

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