Ms. Clara's Butter Rolls

This recipe was passed on to me and it passes my test for rolls... puffy, yeasty, lightly fluffy inside and crispy outside... just like Grandma used to make! Mmmmm... This recipe is a WINNER! Just don't make the mistake that I always make and forget that they need 3 HOURS to rise + baking time! Plan ahead for these!

Ms. Clara's Butter Rolls
(they are called this because they are soaked in so much butter!)
2 c. warm water
2 tsp. yeast
2 tsp. sugar
1 1/2 tsp. salt
1/4 c. vegetable oil
1 egg
7-7 1/2 cups of flour
2 or 3 sticks of butter

Combine water, yeast, sugar, salt, and oil. Mix until smooth. Add the egg and mix. Add 3 cups of flour and mix well. Work in another 4 cups or so of flour, stopping just when it is no longer sticky. (I do this in my KitchenAid with the dough hook, then I knead it a bit by hand.)



Ms. Clara's technique: (using 3 sticks of butter) Divide into 3 pieces - roll out into a rectangle (a little smaller than a cookie sheet). Cover each rectangle with 1/3 c. softened butter and roll up like a jelly roll. Cut in 1 inch pieces and arrange in two 13x9 pans. Pour 1 stick of melted butter over each pan of rolls. Cover and let rise at least 3 hours. Make sure that they are not moved around much or they will fall. Bake at 400*. Start checking after 20 minutes of baking every few minutes and take out when nicely browned.

Church Mouse's technique: (using 2 sticks of butter) Divide dough in half. Pull off pieces about the size of a golf ball and roll gently. Set each ball into a 13x9 pan. Pour 1 stick of melted butter over each pan of rolls. Cover and let rise at least 3 hours. Make sure that they are not moved around much or they will fall. I try to bake them at 400*, but I often have them in the oven with another dish, so I have baked them at any temperature between 350* and 400*. I just check them from time to time and take them out when they are nice and brown.