They are so amazing, in fact, that my mom won a baking contest with them. Growing up, I would see her baking these things and always be intimidated. Yes, they take a little time, but they are so worth it. They're not the kind of thing I would make every week, but for a holiday they are perfect.
This is one of our family recipes that is not only top secret, but treasured in our family. We love these things so much!
Aunt Erma's Feather Rolls
makes about 24 rolls
print this recipe
2 Tbs yeast
1/2 cup warm water
1/4 cup plus 1 Tbs sugar, divided
1 c. scalded milk
2/3 cup butter, divided
2 tsp salt
2 eggs, beaten
4 cups flour
Mix together yeast, 1 Tbs sugar, and water into a bowl and let stand about 20 minutes. The yeast will grow to be pretty puffy.
Scald the milk. I popped it into the microwave for about two minutes. To cool it off, add 1/3 cup chilled butter and let mixture come to room temperature. Make sure the butter is completely melted.
Pour mixture into a mixer with a paddle attachment. Add 1/4 cup sugar, salt, and eggs and mix slightly. Add flour and mix until combined. Mixture will be pretty sticky.
Scrape mixture into a well-greased large bowl, cover with plastic wrap, and pop it in the fridge for about eight hours.
Remove dough from fridge and place on floured surface. Roll into a large square, about 18" big. Brush with remaining 1/3 cup butter that has been softened. Roll up the dough like you would a cinnamon roll, and cut slices about 1" thick.
Place slices in greased muffin tins and allow to raise up to 1 hour, or until they are puffy. I like to place mine in my oven (with the heat off, of course).
Once done raising, preheat oven to 425º, remove plastic wrap and bake for 10-12 minutes, or until they are golden brown.
Mmmmm....warm, fluffy, rolls. Pass the butter, please!
-Candice
