These rolls are so soft and really are easy to make! I have been looking for the perfect opportunity to share them with you and this seemed like the right time. They are a perfect roll for your holiday spread. You can size them smaller for your Thanksgiving or Christmas dinner, or larger for leftover ham and turkey sandwiches! Be warned though, if you make them this holiday season, you might as well plan on making them for every holiday from now on. People will love them so much they will keep requesting them!
One of the best parts about these rolls is that you can make the dough up to three days in advance. You let them rise slowly in the refrigerator. So all you have to do the day of is a quick knead, shape them and let them rise. When you pull your turkey out to rest, put in the rolls. In 10-15 minutes you have fresh rolls!
MiMi got this recipe from the ladies at her old country church. She volunteered to help prepare them for a chicken dinner at the parish and the ladies showed her how it was done. There is nothing quite like learning how to make homemade breads from people who have made thousands before! We have been using this method ever since. It seems counter-intuitive, but you really do want to add some flour at this stage. It makes them lighter and fluffier. All you have to do is keep folding the outer edges into the middle until you have a nice ball of dough with a smooth exterior.
Though the name of the rolls are three-day rolls, don't worry you can make them in one! I suggest you make some today! Whip up a quick batch of orange cranberry butter to go on them and you will really quite a treat!
makes 3-4 dozen rolls depending on size
5 tsp active dry yeast
3 1/4 cups warm water
1 cup butter, softened
3/4 cup sugar
2 tsp salt
7 cups flour (approximately), plus at least another cup or two for kneading
- In a large mixing bowl, dissolve yeast in warm water. Make sure the water isn't too hot!
- Stir in butter, sugar, eggs and salt until well mixed.
- Add two cups of flour, beat until smooth.
- Slowly add flour until you have added enough to form a soft dough. Do not knead!
- Grease a large bowl and place dough inside. Cover and refrigerate for at least and hour, but up to three days.
- The day you plan to bake them, remove from refrigerator and place onto a well floured surface. Knead until smooth and elastic, about 7 minutes.
- Divide dough into 36-48 pieces depending on the size roll you'd like (remember they still have to rise, so make the pieces smaller than you want your finished product.) On a floured surface, shape into balls by folding the edges into the center until you have a round shape that is smooth on the top. (See the video above.)
- Place on greased baking sheets and cover with towels. Allow to rise until nearly doubled in size, about an hour.
- Bake at 375 F for 10-15 minutes. Immediately remove from baking sheets and place on wire racks to cool.