|Active dry yeast||1|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Soften yeast in 1/4 cup warm water (110°).
Thoroughly cream butter, 1/3 cup sugar, and 1/2 tea spoon salt.
Add 7 cup of the flour and the milk to creamed mixture.
Beat 3 eggs and 1 egg yolk together (reserve egg white).
Add softened yeast and eggs to creamed mixture; beat well.
By hand stir in remaining 3 cups flour till smooth.
Turn into greased bowl.
Cover; let rise in warm place till double (about 2 hours).
Refrigerate overnight; stirdown.
Turn out on floured surface.
Divide dough into quarters; set one aside.
Divide each of the remaining into 8 pieces, making a total of 24.
Form each piece into a ball.
With floured hands, tuck under cut edges.
Place in greased muffin pans.
Divide reserved dough into 24 pieces; shape into balls.
With floured finger, make indentation in each large ball.
Press small balls into indentations.
Cover; let rise till double (40 to 45 minutes).
Blend reserved egg white and 1 tablespoon water; brush over rolls.
Bake at 375° for 15 minutes, brushing again with egg mixture after 7 minutes.
Serving size: Complete recipe
Calories 3011 Calories from Fat 1050
% Daily Value*
Total Fat 119 g183.2%
Saturated Fat 66.8 g333.9%
Trans Fat 0 g
Cholesterol 1099.1 mg366.4%
Sodium 346.3 mg14.4%
Total Carbohydrates 408 g136%
Dietary Fiber 11.8 g47.3%
Sugars 75.3 g
Protein 75 g149.9%
Vitamin A 78% Vitamin C
Calcium 32.7% Iron 133.5%
*Based on a 2000 Calorie diet