Whenever my mom makes these rolls she makes a ton of them. And they don’t last long because you can never have just one, or two, or three. I remember one year my mom made these rolls and her from scratch spaghetti sauce for my birthday party. They are still a favorite so when we were making them on Christmas I figured I better snag some pictures. If you aren’t confident in roll making these are a simple one to start with. The process may seem a little complicated but it’s not at all.
Make your dough, roll it out and cut out the dough rounds. They don’t need to be too perfect.
Use a scrap piece of dough to dip in the butter and mop the top of the biscuits.
Fold dough in half.
And pinch the seams shut.
Lay them out in a cookie sheet or jelly roll pan slightly apart. Cover with a clean dishcloth and let rise.
We made 4 pans of these and oh man they were so yummy! The leftovers are yummy when toasted and with a little honey.
- ⅔ cup sugar
- 1½ tsp salt
- ¼ lb butter, cut up
- 1 cup boiling water
- ½-T sugar
- 2 pkg yeast
- 1 cup warm water
- 2 eggs, beaten
- 6 cups flour
- 4 Tbsp butter, melted (may need more)
- In a large bowl pour boiling water over the ⅔ cup sugar, salt, and the butter. Mix slightly to insure butter melted. Cool to lukewarm.
- In a separate bowl combine ½ T sugar, yeast, and warm water. Mix and let sit for 10-15 minutes.
- Add 2 beaten eggs to the butter and water mixture. Then add the yeast mixture. Add 6 cups unsifted flour and stir- but do not beat. Cover lightly and chill overnight or at least 4 hours.
- Roll dough out ¼" thick on a floured board. Cut with a biscuit cutter. Dip a small piece of dough in the 4 Tbsp melted butter and use it to mop the top of each roll. Fold round in half and place slightly apart on a greased jelly roll pan or cookie sheet. Pinch open edges to seal.
- Let rise 2 hours in a warm, draft free place. Bake at 375 for 12-15 minutes.