Honey Wheat Rolls

Here's the only wheat roll recipe you'll ever need.  These are soft and flavorful with a nice high rise I love out of pan rolls.  Butter-and-jelly them, sop them in gravy, use them as slider buns, or really just eat them plain.  If you happen to have any left (unlikely), they're also really delicious with sausage and fruit for breakfast. 

Honey Wheat Rolls (print recipe)
Makes 16 rolls

1 packet "highly active" active dry yeast, or 2 1/4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast
1 cup lukewarm water
1/4 cup orange juice
1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces
3 tablespoons honey
1 cup King Arthur Unbleached All-Purpose Flour
2 cups King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
1 1/4 teaspoons salt
2/3 cup instant mashed potato flakes or 1/4 cup potato flour
1/4 cup nonfat dry milk

1.  If you're using active dry or "highly active" yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

 2.  Combine the dissolved yeast with the remainder of the water and the rest of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 5 to 7 minutes at second speed. In a bread machine (or by hand), it should form a smooth ball.

3.  Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
4.  While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans.

5.  Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces, or 24 pieces, depending on whether you want larger or smaller rolls.

6.  Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball.

7.  Place the rolls in the 9" x 13" pan, or put eight rolls in each of the round cake pans, spacing them evenly; they won't touch one another.

8.  Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hours. They'll become very puffy, and will reach out and touch one another. While the rolls are rising, preheat the oven to 350°F.

9.  Bake the rolls for 15 minutes, and tent them loosely with aluminum foil. Continue to bake until they're mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.

10.  Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.

Recipe from King Arthur Flour

Soft and Chewy Dinner Rolls

 It was funny.  We took these to a dinner party (this one), and one of the guests, my friend's husband, asked, "Did you make these from scratch?"
"Yeah," I said.
"Like from frozen dough or from scratch scratch?"
"Scratch scratch."
"Like..."
"Like from flour and yeast and water, scratch."
"Whoa. Wow."

Yes, these are that impressive.  Pretty much exactly like Rhodes frozen rolls except more awesome and from scratch scratch.  They go with everything.  And they please everyone.  I tripled the recipe and there wasn't a single one left. 

Soft and Chewy Dinner Rolls (print recipe)
Makes 12 rolls

1 1/4 cups water, heated to 110 degrees
2 T extra-virgin olive oil
1 T sugar
3 cups all-purpose flour
1/2 cup instant potato flakes
2 1/4 tsp rapid-rise or instant yeast
2 tsp salt
1 egg, lightly beaten

1.  Adjust oven rack to middle position.  Heat oven to 200 degrees and turn it off.  Line baking sheet with parchment paper.  Grease large, clear, straight-sided container.

2.  Whisk water, oil, and sugar in a large liquid measuring cup until sugar dissolves.  In bowl of standing mixer fitted with dough hook, mix flour, potato flakes, yeast, and 1 1/2 tsp salt until combined.  With mixer on low, slowly add water mixture and mix until dough comes together, about 1 minute.  Increase speed to medium and mix until dough is smooth and comes away from sides of bowl, about 6 minutes. 

3.  Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball.  Transfer dough to prepared container and turn to coat.  Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.

4.  Gently press down on dough on lightly floured counter.  Divide dough into quarters and cut each quarter into 3 equal pieces.  Form each piece into a rough ball by pinching and pulling dough edges under so that top is smooth.  On clean counter, cup each ball with your palm and roll into smooth, tight ball.  Transfer to prepared baking sheet.  Cover loosely with plastic and let rest in turned-off oven until doubled in size, about 20 minutes.  (Unbaked, formed rolls can be refrigerated up to 24 hours.)

5.  Remove unbaked rolls from oven and discard plastic.  Heat oven to 400 degrees.  Brush rolls with egg and sprinkle evenly with remaining salt.  Bake until golden brown and 200 degrees in the middle, about 15 minutes, rotating sheet halfway through baking.  Cool rolls on sheet 10 minutes.  Serve.

Recipe from Cook's Country, April/May 2011

1 year ago:  Frozen Pistachio Pie
2 years ago:  Marvelous Marble Cream Cheese-and-Chocolate Muffins
3 years ago:  Pita Bread

Peeta's Stuffed Cheese Buns

 Last month I got an email from my brother Dave with the subject: "I want somma these!"  Similar emails in the past have led me to such concoctions as doughnut-upside down cake, marshmallow lime meringue pie, reverse whoopie pies, and eggnog sandwich cookies.  Dave doesn't mess around.  And he only sends me a recipe when he's really serious about it. 

So I clicked through to Yammie's Noshery and drooled over her pictures of gooey cheese-stuffed buns, while mumbly-stumbling through her dizzying explanation that Peeta (Hunger Games, people) is her future grandson.  Or something. 

Regardless, the buns looked awesome.  And easy.  And a nice change from the usual.  So I bought a lot of cheese, and invited Dave's family over for dinner.  We served the buns with Roasted Red Pepper and Herb Pasta with Shrimp, green beans, and an experimental pie for dessert that I'm still trying to decide whether to post. 

Here's Dave's happy, happy face at getting "somma these" buns (too bad it's just a headshot.  They'd just come from the Renaissance Festival and he was wearing his kilt):

Cousins:

And can you ever get away with taking pictures of kids without doing a silly shot?  I think they are pirates:

But back to the buns.  So.  Good.  

Peeta's Stuffed Cheese Buns (print recipe)
Makes about 20

1 cup warm water (hot from the tap, between 105º and 115º)
2 T yeast
2 T sugar
2 tsp garlic powder
1/4 cup melted butter
1/4 cup olive oil
3 cups all-purpose flour
2 tsp salt
8 oz. cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded cheddar and Parmesan for the top.  You can use any cheeses you like, preferably ones that melt well)
A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want

1.  Mix together the yeast and water and let it sit for a few minutes.  Add the sugar, garlic powder, melted butter, and oil.  Add the flour a little at a time, mixing in your stand mixer with a dough hook.  Add the salt.  Knead for 10 minutes in the stand mixer or by hand.  Let dough rise in a greased bowl, covered with a damp cloth for 30 minutes.

2.  Preheat oven to 375º.

3.  Divide the dough into about 20 pieces.  Put about a 3/4-inch chunk of cheese in each one and make sure you pinch all the edges back up tightly.

 Put the pinched side down on a greased baking sheet.  Sprinkle the buns with more shredded cheese and some Parmesan cheese.  Bake for about 11 to 15 minutes until the bread is golden brown and the cheese is bubbly.  Brush with melted butter and serve warm.

 Recipe adapted from Yammie's Noshery 

1 year ago:  Raspberry Tea Cake with Mascarpone Cream Filling
2 years ago:  Peanut Butter Banana Bread
3 years ago:   Chocolate Honey Zucchini Muffins

Pain au Raisin

 This was my favorite treat at Buns/Rolls/Muffins/Scones night.  The dough here is amaaazing.  And the special je-ne-sais-quoi here is a homemade almond cream filling wrapped up in the dough that cradles the raisins like an adoring lover.  See?  Even the memory of these makes me wax a little French.   

Mon cheri...

Pain au Raisin (print recipe)
Makes 20 rolls

Dough:
3 T unsalted butter
Scant 1/4 cup loosely packed fresh compressed yeast
Generous 1/2 cup cold water
3 1/3 cups bread flour, plus extra if needed
2 tsp salt
1/3 cup granulated sugar
Generous 1/2 cup whole milk
1 cup plus 2 T room temperature unsalted butter
Almond Cream, recipe follows
Hydrated Raisins, recipe follows

Egg Wash:
2 large egg yolks
1 large egg
Scant 1/4 cup whole milk

1.  Prepare the dough: Melt the 3 tablespoons butter in a small saucepan over low heat. Allow the butter to cool to room temperature. It should be warm to the touch.

2.  In a small bowl, dissolve the yeast in the cold water. Place the flour, salt, sugar, milk, and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer on medium speed and mix just until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat on medium-high speed until the dough is well combined and no longer sticks to the sides of the bowl, about 1 minute. If the dough is too soft, add more flour 1 tablespoon at a time until it is firmer. (The dough is too soft when it cannot hold its shape.) If the dough is too hard, add cold water 1 tablespoon at a time until it has softened. (The dough is too hard when it is difficult to mix in the mixer.) Remove the dough from the mixing bowl. If the dough is slightly sticky and ropy, knead it with your hands for about 30 seconds, until it is smooth. Pat it into a ball. Place the dough on a lightly floured baking sheet, cover with plastic wrap, and let it proof at room temperature for about 30 minutes.

3.  Place the dough on a lightly floured work surface and roll it out to an 8 by 15-inch rectangle about 1/4-inch thick. Wrap the rectangle in plastic wrap and refrigerate for 2 hours. The cold retards the rising process, allowing a slow fermentation to help develop the flavor of the dough.

4.  Remove the dough from the refrigerator, unwrap the rectangle, and place it with a long side facing you on a lightly floured work surface. Spread the softened butter evenly over the right two thirds of the dough. Incorporate the butter by folding the (butterless) left third of the dough over the center, Then fold the right third of the dough to the left, to resemble a folded letter. Roll this out into another 10 by 30-inch rectangle about 1/8-inch thick. Fold each short end of the dough to the middle so they meet but do not overlap. Then fold one half over the other half and, if necessary, rotate the dough so that the seam is on your right. Wrap the folded dough in plastic wrap and let it rest in the refrigerator for a minimum of 2 hours.

5.  Remove the dough from the refrigerator, unwrap it, and place on a lightly floured work surface. Roll it into a 10 by 30-inch rectangle and turn it so a long side faces you. Give the dough a single fold by folding the left third of the dough over the center, then fold the right third of the dough to the left. Now the dough should resemble a folded letter. Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.

6.  Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll out the dough into a 10 by 36-inch rectangle about 1/4-inch thick. Keep the thickness even and the edges straight. This will make it easier to cut.

7. Use an offset spatula to spread a 1/8-inch-thick layer of almond cream over the dough, spreading it all the way to the edges of the rectangle. Sprinkle the top of the almond cream with the hydrated raisins. Roll the dough toward you, starting at the long side. Try to keep the roll tight and even. Cut the roll into 1-inch-thick slices. You will have a tail on each slice. To close the pain au raisin, simply tuck the tail under the dough. Place the pain au raisin on a parchment covered baking sheet, spaced about 2 inches apart. Allow the Pain au Raisin to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough.

8.  Preheat the oven to 375 degrees F. Make an egg wash by whisking together the egg yolks, whole egg, and milk in a small bowl until well combined. With a pastry brush, very gently coat the pastries completely with egg wash. Bake until golden brown, about 10 minutes. Leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. Thaw at room temperature and warm in the oven before serving.
 

Almond Cream:
Almond cream is always baked to a spongy, cake-like texture and can be used by itself or in combination with nuts or fruits. The addition of starch to this recipe ensures that it will not run out of a pastry shell during the cooking process.
1/2 cup plus 1 T unsalted butter, room temperature
Generous 1/2 cup granulated sugar
Generous 1 cup almond flour
1 large egg
Scant 1/4 cup all-purpose flour

1.  Place the butter, sugar, and almond flour in a medium-size mixing bowl and beat with an electric mixer set on medium speed until light and fluffy, about 5 minutes. The mixture will be dry and sandy until the butter begins to incorporate. Add the egg and mix well. Use a rubber spatula to scrape down the side of the bowl as needed. The egg is well incorporated when the mixture is light and creamy, about 3 minutes. It is important to allow time for this air to beat in, otherwise, the almond cream will be too heavy.

2.  Add the flour and beat on low speed just until it is no longer visible, about 30 seconds.

3.  Pour the almond cream into an airtight container and store in the refrigerator for up to 5 days. Allow it to come to room temperature before using and beat it lightly with an electric mixer set on medium speed until it returns to its initial volume and is once again light in texture and color.
Yield: 1 3/4 cups


Hydrated Raisins:
1 cup raisins
Water, as needed
1/2 cup dark rum or flavored liquor

Place the raisins in a mixing bowl or glass jar and add water so that it covers the raisins by at least 1/2-inch. Stir in the rum or flavored alcohol. Cover with plastic wrap and place in the refrigerator for 24 hours. It is even better to allow the raisins to hydrate for 2 to 3 days. You can keep them in the refrigerator for a few weeks. When you are ready to use them, strain the amount that you need through a fine-mesh sieve before adding them to the recipe.

-OR- you can do what Dessert Club member A.M. did, which is pour hot water over the raisins and let them sit for a few hours.  Strain well before adding to the rolls.

Yield: 1 cup


Recipes from Food Network via Dessert Club member A.M.

Cardamom Sour Cream Twists

These were a hit at our March Dessert Club meeting - a yeasted sour cream pastry dough is rolled out, sprinkled with cardamom and sugar, and folded multiple times to achieve those flaky layers us pastry-lovers love so much.  A drizzle of cardamom-infused icing tops it off for the perfect breakfast beverage dunker this side of India.

Cardamom Sour Cream Twists (print recipe)

Makes 2 dozen twists

1 pkg (2 1/4 tsp) active dry yeast
1/4 cup warm water (110° to 115°)
3 1/2 cups all-purpose flour
1 tsp salt
2/3 cup shortening
1/3 cup cold butter
1 whole egg
2 egg yolks
3/4 cup sour cream
1 tsp vanilla extract
1 1/2 cups sugar, divided
1 1/2 tsp cardamom, divided
4 cups confectioners' sugar
1/3 cup half-and-half

1.  In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in the egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place three ungreased baking sheets in the refrigerator.

2.  Sprinkle 1/2 cup sugar over a clean work surface. On the sugared surface, roll half of dough into a 12-in. x 8-in. rectangle (refrigerate remaining dough until ready to use). Sprinkle rectangle with 4 teaspoons sugar and 3/4 tsp cardamom; fold into thirds.

3.  Give dough a quarter turn and repeat rolling, sugaring and folding two more times (don't repeat the cardamom in the subsequent sugar fillings.) Roll into a 12-in. x 8-in. rectangle. Cut into twelve 1-in.-wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough.

4.  Bake at 375° for 15-20 minutes or until lightly browned. Immediately remove from pans to wire racks to cool.

5.  For icing, combine confectioners' sugar, 3/4 tsp cardamom, and half-and-half. Dip twists into icing or drizzle icing over twists.

Recipe adapted from Taste of Home by Dessert Club member R.Y.

Pain au Chocolat

 Here is one of my proudest accomplishments in a long time.  I made, at home, one of my favorite indulgences in the world.  And thanks a million times over to my stud husband for a camera that can show you all the buttery layers it took three days to achieve.  And you can taste each one.

 In case you missed it, I won the latest Dessert Club with these.  So I'm gonna brag.  They are amazing.  I got the good stuff, the pain au chocolat sticks from King Arthur.  But you can use chocolate chips or home-chopped chocolate if you please.  But use the good stuff.  If you're putting this much time in, you want a perfect product.

Speaking of, there were so many steps I went ahead and took pictures of some.  I don't usually do that because my hands are messy or I'm working with a tight time window, but for these, I went the extra mile.  For you.  For me.  For these heavenly pain au chocolat!

Pain au Chocolat (print recipe)
 Makes 16 rolls

The Dough:
1 1/2 cups milk
1/4 cup sugar
4 1/2 cups unbleached all-purpose flour
2 tsp instant yeast
2 tsp salt
2 T unsalted butter, softened

The Butter:
1 cup (2 sticks) unsalted butter, cold

Assembly:
16 or 32 pain au chocolat sticks (depending on whether you want one or two sticks inside each roll)

The Glaze:
1 large egg beaten with a pinch of salt


The Dough:
1.  In a large mixing bowl, stir together the water, sugar, two cups of the flour, yeast, salt and butter. Mix until fairly evenly blended.

2.  Add the remaining flour and stir until the dough pulls away from the side of the bowl. Turn the dough out and knead it until smooth and springy.

3.  Place it in a lightly greased bowl, cover, and let rise for about an hour, until puffy. (The dough can be prepared to this point in a bread machine with at least a 1 1/2 pound capacity. Simply place all of the ingredients in the bucket, select Dough or Manual, and press start.)

4.  After an hour (or the end of the cycle), turn out the dough onto a lightly floured surface, flatten it gently and fold it in thirds, like a letter. Place the dough in a lightly greased plastic bag that has enough room for the dough to expand, and refrigerate for at least 2 hours, until thoroughly chilled. (For best flavor, refrigerate it overnight.)

The Butter:
While the dough is chilling, prepare the 2 sticks of butter for rolling into the dough. Cut each stick in half lengthwise and place all four pieces on a floured piece of waxed paper or plastic wrap. Sprinkle flour on the top surface of the butter, cover with another piece of paper or plastic and gently pound it with a rolling pin until it becomes malleable. Then roll the butter out until it's about 6 x 9 inches. Wrap the butter well and put it back in the refrigerator.

Assembly:
1.  Remove the dough from the refrigerator, place it on a lightly floured surface and roll it out until it's about 10 x 20 inches. Remove the butter from the refrigerator and place it in the center of the dough.

 2.  Fold the upper third of the dough over the butter and the lower third over the upper third (like a letter). Pinch the edges together so the butter is completely enclosed. Roll the dough out again until it's about 10 x 24 inches. This time fold the two ends so they meet in the middle and then fold that in half like a book.

  3.  Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 2 hours (or, you can leave the dough in the refrigerator for several days, until you're ready to use it).

4.  To finish your Pain au Chocolat, remove the dough from the refrigerator, cut it in half and return one half to the refrigerator.

5.  Roll the other half out until it's about 9 x 25 inches. Trim each edge to make it 8 x 24 inches. With a bench knife, cut the dough into eight 4 x 6 inch pieces.

6.  Place 1 (or 2) pieces of chocolate at one end of each piece and roll it up into a tube. Place, seam side down, on a lightly greased or parchment lined baking sheet. Press down on the tops of the rolls to flatten them into a rectangle shape. Cover and let rise in a warm place until they are light and puffy looking. Repeat with the remaining dough.

 7.  Just before baking, brush the egg/salt glaze over the tops of the Pain au Chocolat. Bake in a preheated 425°F oven for 13 to 16 minutes, until golden brown. Remove from the oven and allow them to cool a bit before you bite into them; the structure needs a chance to set.

Recipe from King Arthur Flour

Dessert Club - Muffins, Buns, Rolls and Scones

 What a night.  You really missed something special.  Unless you were there.  But just in case you weren't...

We couldn't come up with quite the right one-word name for these fist-sized, breakfast-or-teatime genres, so we just specified the challenge by names.  Specifying muffins, buns, rolls, or scones seemed just broad and just narrow enough a category for our March meeting.

In direct contrast to Candy night, we had no problem sampling each treat, and at least in my case, going back for more with this spread.  They were varied, tender, delicious and not-too-sweet in most cases.  I had several favorites and a hard time choosing how to vote. 

We also had a great brainstorming session of new themes for future meetings.  Summer Fruits, we agreed, is a must-do annual theme, probably in July, though with the weather we've been having, we wondered if June or even May would be better.  But we also thought of new ideas - Nuts, Tropical, 5-ingredient, Beverages, Secret Ingredient, to name just a few.  We agreed that we've all come a long way, and may be ready for something harder once in awhile, so we determined to alternate between having a theme and having a challenge, in order to challenge ourselves and each other to a greater degree.  That's right, Dessert Club is a year and a half old, but we are just getting started. 

But back to March.  Here were the offerings:

Pain aux Raisins (Raisin Rolls - one of my favorites of the evening!)

Raspberry-Blueberry Muffins

Maple-Oatmeal Scones

Cardamom Sour Cream Twists

Berry Almond Scones with Orange Butter

Pumpkin White Chocolate Scones 
with Clotted Cream and Pumpkin Butter

 Banana Streusel Muffins with Hazelnuts

And the winner was...

My very own Pain Au Chocolat!  These were a true labor of love, the second time I've made them, and while I love them to death myself, I was proud and gratified to find out everyone else did, too.  Plus I hadn't brought the prize so it was fun to open my new dough scraper and a new jar of yeast - always useful!

Recipes coming - as you know I don't always post them so if there's one in particular you want, let me know. 

Coming up in April...CAKE!  I've got mine all picked out and if it works, it will be the BOMBE! (wink, wink)

Parker-Parker House Rolls

 This is going to be a long, long post with lots and lots of pictures, so I will keep my intro brief.  Parker House Rolls are super delicious buttery rolls made famous by the Parker House Hotel in Boston.  My neighbor Sheri has a great recipe for them, passed down from her grandmother, whose last name happens to be...Parker.  For most of her life, Sheri thought "Parker House Rolls" just meant they were her Grandma's special rolls.  Imagine the awe at finding out they are mass-produced and the whole world loves them!

Sheri saw my post a few years ago of my first Parker House Roll attempt...and diplomatically offered to show me a much better way.  For which I am extremely grateful.  I went over a few days after Christmas, with my kids and new camera in tow, and watched/photographed/helped her make a nice big batch while the kids played with new Christmas toys.  It was a good, good day and we ate loads of rolls for lunch, all afternoon, and dinner.

Here's the recipe Sheri has from her grandmother.  Don't you love it?  The reason it can fit on a 3x5 card is because the instructions consist of, "Mix in usual manner."  Luckily Grandma Parker taught Sheri well so she knows what that means.  For the rest of us, I took lots of notes and pictures.

 Parker-Parker House Rolls
2 T yeast proofed in 1/2 cup warm water and a pinch of sugar
1/4 cup butter or margarine
2 beaten eggs
3 T sugar
2 tsp salt
5 to 5 1/2 cups all-purpose flour
1 1/2 cups scalded milk, slightly cooled
Lots of soft butter for spreading (at least 1/2 cup)
Melted butter for the pans (4 to 6 T)

1.  Proof the yeast in 1/2 cup warm water (100-110 degrees) and a pinch of sugar.  Stir and allow to sit for a few minutes.

 2.  Using the paddle attachment on an electric mixer, mix the butter, eggs, sugar, salt, and about 3 cups of flour.  Slowly pour in the milk while mixing.  Switch to the dough hook.

 3.  Slowly add in 1 1/2 more cups of flour while mixing, then 1/8 cup at a time until the dough is manageable but still sticky and just pulling away from the sides.

 4.  Transfer dough to a floured surface.  Knead in a little flour, but it should still be a little sticky.  Roll it out to about 1/4-inch thick or a little thinner.

 5.  Spread with butter, fold in half, spread with more butter, fold in half again, spread with butter again.

 6.  Smoosh and knead it all together and roll it out again.

 7.  Prepare pan(s).  This recipe fills an entire jelly roll pan or two 9 x 13 pans.  Melt 4 to 6 T butter and pour into the bottom of the pans.  Keep them on a slightly warm surface if possible so the butter stays melted.  Also stick a lid or knife under one end so they are slightly tilted, thus ensuring enough butter for all the rolls.

 

 

 8.  Using a drinking glass or about 2 1/2 inch cutter, cut circles of dough.  Now pay attention to the technique.  Pat each round in the melted butter in the pan, then pat it on the top of the previous roll, fold in half, and place it in the pan.  This way, every roll has butter on the bottom, in the middle, and on the top.

 

By keeping the pan at a slight tilt, there is enough butter for the last rolls.

9.  Place pan in a warm location free of drafts; cover loosely and allow to rise for about 2 hours (about 2/3 up the side of a 9x13 or about twice as high as the edge of a jelly roll.)

 10.  Heat oven to 400 degrees.  Bake rolls for about 20 minutes or until delectably golden brown.  Amazing!

Thanks so much, Sheri and Grandma Parker.  Now we can all feel as special as Parkers.