Description
I grew up in my family’s restaurant. I revamped this recipe to make it a little healthier. The original recipe was one of my dad’s, who was a master chef. People came from all over West Texas to eat ‘Stanton’s Hot Rolls’ and cake doughnuts. I had gained almost 200 pounds and decided to make some changes. At 75 pounds lighter, I’m changing the recipes. Took out the bad cholesterol and added the good. I took out the eggs and cut the salt in half.
Ingredients
- 5 cups bread flour, divided
- ¼ cup white sugar
- 4 (.25 ounce) packages instant yeast
- 1 ½ teaspoons salt
- 1 ½ cups milk
- 1 cup water
- ⅓ cup coconut oil
- 1 tablespoon coconut oil
Instructions
- Combine 2 1/2 cups flour
- sugar
- yeast
- and salt in the bowl of a stand mixer fitted with a paddle attachment.
- Heat milk
- water
- and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C)
- 2 to 3 minutes.
- Pour milk mixture over flour; beat together on high speed until combined
- about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft
- sticky dough forms.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic
- about 10 minutes.
- Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume
- about 30 minutes.
- Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume
- about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown
- about 20 minutes. Brush tops with 1 tablespoon coconut oil.
Prep Time: 30 mins
Cook Time: 22 mins
Total Time: 1 hr 52 mins
Servings: 24