Well, this weekend was the big day! My hubby and I hosted dinner for his brother & brother’s girlfriend, and his parents. All week I’ve been cleaning, prepping, cooking and doing everything I can to make my home inviting. This is the first time my in laws have seen our house here in GR- and the first time they’ve visited us since our wedding in Feb 2010.
I had a ton of fun with the decor, as you can see! =D
Each year around this time, I start whipping out desserts. We’ve got party after pot luck party to attend and a pie is just easier than anything else in my opinion. But- as tends to do with married couples- my hubby disagrees He loves to cook, but flat our refuses to help with desserts. One year, he suggested we bring rolls to a family gathering. I retorted that rolls were too hard. The rising, balling, rising again, baking- ugh! Just too much for me. As tends to do with men, he took that as a challenge. For 4 years now he’s been making over 60 rolls a gathering much to the joy of our families.
So of course he made them this weekend. Somewhere in between the turkey, baked potatoes, and roasted squash he found the time to crank these babies out. And I was right there snapping pictures. So, I present to you in his internet blog debut- my hubby and his “Easier than pie” rolls!!
- 1/4-ounce dry active yeast
- 1 cup warm water, about 110 degrees F
- 1/2 cup sugar
- 1 egg, beaten
- 2 teaspoons salt
- 1 cup milk, scalded but cooled to warm
- 4 ounces melted butter, plus 2 ounces
- 5 cups flour, maybe more if needed
- 6-cup, 3-inch muffin tin pan (We use a ton of these because we make SO MANY rolls!!)
- Stand mixer with bread hook.
How To Make It:
- The first thing hubby does is get the water ready. He says he knows the right temperature by “feel”. It should be hot to touch, but not uncomfortable to hold you hand under. This water goes into the mixer bowl.
- Next, measure out the yeast. We do this by weight as it yields more consistent results. This yeast will go into the hot water, whisk it in so its all wet and not clumpy.
- Let the yeast sit until slightly foamy, about 10 minutes.
- Meanwhile, scald the milk. Hubby just pours it into a saucepan and lets it sit there until bubbles form around the edges. Then, take it off the heat until the yeast mixture is ready.
- Once the yeast is foamy, add the beaten egg, salt, sugar, milk, and 4 ounces of melted butter. Give this a quick spin of the bread hook to incorporate.
- Hubby starts by adding 1/2 cup of flour, then starting the hook. Slowly he adds the other 4.5 cups until the dough has formed on the hook.
- Then its into a buttered bowl. Hubby likes to turn the oven on to 100 then off. He’ll put the dough in there for 1 hour or until doubled.
- Now its time to get your muffin tins ready. Use a light dusting of cooking spray or a thin coat of butter on the interior of the cups. Then, punch down the dough and break it off into 1 inch balls. Put 3 balls in each tin.
- Loosely cover and let rise another 30 min.
- Brush tops of rolls with melted butter and throw them in the oven! 425 degrees for 10-15 minutes, or until the tops are golden brown. We throw two heavy bricks in the oven with the rolls. Then, we place those bricks in the bottom of a heavy wicker basket and cover with a towel. We’re able to keep the rolls steaming hot at the table for about 30 minutes this way!
- This are a hit. Honestly, they go faster than any of my pies ever have- and hubby swears they’re easier!!
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4 thoughts on “Easier Than Pie Rolls [Recipe]”
These look delicious – and not too hard! I’d love for you to share this at Tuesday’s Table for the Holidays – http://zentmrs.blogspot.com/2012/11/tuesdays-table-time-for-holidays.html
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I’ve never been ambitious enough to make my own bread, but you make it sound do-able. Maybe I’ll give it a try.These look delicious and would be a great addition at Thanksgiving and Christmas dinners!
The are SOOO easy! I think its the hands on tips that make it that way- like how my hubby tells the water temp. If he can make them before big family gatherings, I’m sure you can too! Also, you can freeze them in the tins, and then thaw them, let them rise the final 30 min and bake. Talk about MAKE AHEAD MAGIC!