butter rolls

You will all be pleased to know that this is not a healthy, light recipe at all! It's an old family recipe (Thanksgiving and Christmas wouldn't be the same without them). They are really moist and tender. It's kind of a process to make them, but you won't be disappointed.

Butter Rolls

In a your largest mixing bowl combine 4 1/2 teaspoons (2 packets) active dry yeast, 1teaspoon sugar and 1/4 cup warmest tap water. Set aside and melt 4 sticks of butter over low heat (or in microwave). Stir 2 cups of cold milk into the melted butter (this cools it down just enough so that it doesn't kill the yeast) and add this along with 4 beaten eggs to the yeast mixture. In another mixing bowl (probably you next biggest), combine 8 cups of flour, 1 cup of sugar and 1 teaspoon salt. Add the flour mixture to the yeast mixture 2 cups at a time. For the first few cups use a whisk to combine them so that you won't have any lumps. When it starts to get too thick to whisk, switch to a spoon. When the dough is combined place a layer of plastic wrap directly on the surface of the dough (to prevent drying and another layer on the top of the bowl. Place in fridge over night to rise. The next day divide the dough into 5 equal sections. Roll each into a circle until the dough is about 1/4" thick. Cut into wedges and roll up (like crescents). Place on cookie sheets, cover lightly with plastic wrap and let rise in warm kitchen for about an hour. Bake at 350 for 10-12 minutes.