Description
They take awhile to make, but these rolls are a family favorite through 4 generations. Gramma Georgie made these for every family get-together for at least 50 years. They’re perfect for sandwiches, dinner rolls, or toasted for breakfast. These can rise overnight in the fridge.
Ingredients
- 1 cup butter
- 1 ¾ cups boiling water
- 1 ½ cups white sugar
- 1 tablespoon salt
- 2 teaspoons ground cardamom
- 3 (.25 ounce) packages active dry yeast
- 2 eggs, slightly beaten
- 7 cups all-purpose flour
- 1 teaspoon vegetable oil
Instructions
- Cut the butter up into chunks
- and place in a large mixing bowl. Pour the boiling water over the butter
- and stir in the sugar
- salt
- and cardamom. Stir the mixture until the butter is melted and the sugar is dissolved
- and let it cool down to about 105 degrees F/41 degrees C.
- Beat the yeast
- eggs
- and flour into the butter-sugar mixture to make a runny dough
- lightly oil the top of the dough
- and cover with a cloth. Let rise in a warm place until doubled in size
- about 1 1/2 hours.
- Lightly grease a baking sheet
- and set aside.
- Punch down the dough
- and knead until soft and springy
- about 12 minutes. Form the dough into golf ball-sized rolls
- and place them about 2 inches apart on the prepared baking sheet. Let the rolls rise until double
- about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven until the bottoms are browned and the tops are lightly golden
- 12 to 15 minutes.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 3 hrs 5 mins
Servings: 28