ImStillMags > wrote:

>On Nov 5, 11:55*am, ImStillMags > wrote:
>> I love these. *They are the same kind ofrollsgrandma made and the
>> kind that used to be served inoldline restaurants and cafeterias.
>> Very light, very soft, very good.

-snip-
>>
>> Beat in 2 eggs, *theyeastmixture, and 2 cups of bread flour.
>> Beat for several minutes.
>> Switch to your dough hook and add another 4-5 cups of flour one cup at
>> a time. After all flour is added, either knead by hand or use mixer

_snip-
>> Let rise in buttered bowl, covered, *until doubled in size. *If your
>> kitchen is cool, put the dough in your oven with the oven light on and
>> the door shut. * That creates a nice warm, humid atmosphere for
>> rising.
>>
I put a glass 9x13 roasting pan on my stone on the bottom of the oven.
I fill that with boiling water as I mix the dough. Only way I'd ever
get bread in the winter, when I really want to bake it. I like
the house closer to 60 than yeast does.

>>
>> After the dough has doubled in size, *punch down and form into 24rolls. *

-snip-
>* Place in two 9X13 buttered bakinYeast Rollsg pans or one large roasting pan.

-snip-
>Just wanted to report that these were the rolls I made for
>Thanksgiving dinner and boy, were they ever a hit. Big, fat, fluffy
>yeast rolls. I made 24 rolls out of the batch and they were
>gooooooooooood. Everyone loved them, especially the kids.
>

I have these on my 'to do' list. My standard recipe has no eggs and
only 1/3 cup of sugar. I questioned the number of rolls per 9x13
pan, though.

My recipe uses 9-10cups of flour & does 36 rolls which works out to
about the same ratio as these--- But I put my rolls in 10x2" round
cake pans. It seems like they'd get lost in the 9x13. [volume of
10x2 is 11 cups- 9x13 is 15]

Do they fill the pan? If they do I'll go that way & they might be
a lighter roll than what we've been having. [don't know if we'll like
that, but it is worth a try]

Do they 'spring' while cooking?

Jim