Ingredients
2 cups warm water
2 tablespoons dry yeast (I use 2 packets)
6 eggs, slightly beaten
1 cup sugar
1 cup butter, melted
1 1/2 teaspoons salt
8 -10 cups flour
Method
Sources
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Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Combine water and yeast. Let stand 5 minutes. Add remaining ingredients, including 8 cups of flour. Mix well and check dough consistency to determine how much of the remaining flour you should add. (I generally use 9 cups of flour every time.). Knead dough for 8 to 10 minutes (or less, if using an electric dough mixer). Place dough in a greased bowl and cover with plastic wrap. You can refrigerate the dough overnight or leave out and let it rise until the dough nearly doubles in size. Turn dough out onto a floured surface and divide in 4 equal parts. Roll each section into a 12 to 14 inch circle. Brush circle with melted butter and cut (using a pizza cutter) into 12 pie-shaped pieces. Roll the slices, starting from the wide end to the small pointed end. Place rolls, small end down, on a greased baking sheet. Cover with a clean/dry dish towel and let rise for another 2 to 4 hours (depending on the warmth of your kitchen). Bake at 400 degrees for 8 to 10 minutes. Brush tops of rolls with melted butter after removing from the oven. CINNAMON ROLLS: We usually make 2-3 dozen dinner rolls and use the remaining dough to make dessert! Instead of rolling the dough into a circle, roll the section into a rectangle. Brush with butter. Sprinkle entire rectangle liberally with cinnamon. Cover entire rectangle with a layer of brown sugar. Roll the dough up lengthwise. Brush the roll with butter to seal the edge of the dough to the roll. Use thread or dental floss to cut 12 equal slices. Place the cinnamon rolls, flat side down, in a greased baking dish. Cover with a clean/dry dish towel and allow to rise for 2 to 4 hours (depending on the warmth of your kitchen). Bake at 375 for approximately 15 minutes (or until the rolls appear golden brown). Frost with cream cheese frosting (8 ounces softened cream cheese, 1/2 cup softened butter, 1 teaspoons vanilla extract, and several cups of powdered sugar -- I never measure -- beat until the frosting is smooth and thick).