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When I was growing up, Sunday dinner was always at my grandmothers house 30 miles away. I always wanted my mom to pull over and call ahead to let Granny know we were just 10 minutes away. She would never start the cornbread or bake the rolls until we were in the house.
- Combine lukewarm water, yeast and 1 teaspoon sugar. Let yeast bubble and double in size, about 15 minutes.
- Mix milk, remaining 1/4 cup sugar, salt, butter and beaten egg together. Slowly stir in flour. Add yeast mixture to flour mixture, stirring well—dough should be very sticky. Cover flour mixture with wax paper and towel, and place in warm area. Let rise until it doubles in bulk, about 1 hour.
- Divide dough into two sections. Knead each section about 4 minutes, and on floured surface, roll out dough to about 1/4-inch thick.
- Use 2-inch round cookie cutter to cut dough into circles. Brush dough cutouts with remaining melted butter. Fold dough cutouts in half, spray baking sheet with nonstick cooking spray and place dough on sheet about 11/2 inches apart. Let rise about 1 hour, or until doubled in bulk.
- Preheat oven to 400F.
- Bake for 20 minutes, or until golden brown on top. Remove from oven, and serve hot.
- Serving Size MAKES ABOUT 3 DOZEN ROLLS
- Calories 80
- Carbohydrate Content 10 g
- Cholesterol Content 15 mg
- Fat Content 4 g
- Fiber Content 0 g
- Protein Content 2 g
- Saturated Fat Content 2 g
- Sodium Content 75 mg
- Sugar Content 2 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g