A girl in my Arizona ward made these (she got them off Pinterest). They have turned out perfectly for me every time. They are light a fluffy and buttery.
INGREDIENTS:
1 1/2 c milk
3/4 c + 1 TBS sugar
1 egg
1 TBS salt
2 TBS yeast
2 c warm water
about 9-10 c flour
at least 1 c butter
INSTRUCTIONS:
1. Scald 1 1/2 c milk, 3/4 c sugar and 1/2 c butter, in a microwave safe bowl, for about 2 mins. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
2. add yeast to the hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it). To cool it down stir in 1-2 c of flour, then add 1 egg and 1 TBS salt, and leave it to cool for a couple of mins. Meanwhile, in a measuring cup dissolve 2 TBS of yeast in 2 cups of warm water and 1 TBS sugar. Let it sit for a couple of mins until it is bubbly.
3. Make sure your milk mixture is just warm, not boiling and add the yeast mixture.
4. Using a fork or wooden spoon, gradually stir in 9-10 c of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 c at time and stirring in between. These rolls turn out so much better when they are mixed by hand.
5. At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise.
6. When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
7. Let the dough raise until it has doubled in size (usually about an hour, I think).
8. Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don't have to be perfect.
9. Using one ball of dough at a time: roll the dough into a circle of a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 TBS of dough (I get the butter super soft/partially melted and use a brush spread it out)
10. Cut the dough into quarters using a pizza cutter.
11. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
12. Roll the dough starting with the wide end of the triangle.
13. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
14. Pre-heat over to 350. Place the pans of rolls in a war, place (on top of oven if possible) to let them rise. Once they are touching and full in size, cool(one pan at a time) in the oven until they are golden brown. About 10-15 mins. FYI - I do NOT let my rolls get as brown as the picture - if I do the bottoms would be burned...and I like mine really soft.
15. While they are still hot a fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.
