Momo's Rolls
 
Prep time
Cook time
Total time
 
This is my mother-in-law's recipe, and it is a favorite. It is requested at basically every family gathering.
Author:
Recipe type: breads
Serves: lots
Ingredients
  • 5 cups warm water, divided
  • 1 packet Milkman powdered milk (enough to make 1 quart of milk)
  • 4 Tablespoons yeast
  • 1⅓ cups sugar
  • 1⅓ cups butter, melted
  • 4 teaspoons salt
  • 4 eggs, beaten
  • 16 cups flour
Instructions
  1. In a glass measuring cup, combine 1 cup of warm water with the yeast and a pinch of sugar. Allow to sit for 5 minutes. **Here's my fool-proof, never-fail way to proof yeast:  instead of letting the glass measuring cup sit on the counter while the yeast proofs, I set it in a small bowl of the hottest water I can get out of my tap. If the yeast seems sluggish, I just keep refilling the bowl with piping hot water until I can tell that the yeast is working its magic. This method has never let me down, but if I don't do it, I get bad results at least half the time!**
  2. While the yeast is proofing, combine the remaining 4 cups warm water with the powdered milk. If you don't have powdered milk, you can just use 4 cups of warm milk instead of the warm water and powdered milk.
  3. Add yeast mixture, sugar, butter, salt, and eggs, and mix well.
  4. Blend in flour, a few cups at a time, until the dough is no longer sticky. **Here's my fool-proof, never-fail way to get the dough nice and light: when I check the stickiness of the dough, I don't shove my entire hand into the bowl or grab a big hunk of dough and see if it sticks to my fingers. Of course it will. Instead, I lightly and quickly tap one finger against the dough. If my finger comes away clean, I don't add any more flour.**
  5. Knead the dough for 10 minutes on a lightly floured surface, or just keep using your stand mixer!
  6. Lightly oil a large bowl, place dough in it, cover with a towel, and let rise in a warm spot until doubled in size.
  7. When the dough has risen, punch it down, knead it briefly, and divide it into two batches.
  8. On a floured surface, roll dough out to a 1"-thickness.
  9. Use a round cookie cutter, biscuit cutter, or cup to cut rolls (2½-3 inches).
  10. Place rolls, lightly touching, on two buttered cookie sheets, cover with a towel, and let rise 30 more minutes.
  11. Bake at 350°F until golden.
Recipe by Lulu the Baker at https://luluthebaker.com/momos-rolls/