I made the yummiest rolls last night. They may look a tad dark (next time I'll take them out sooner), but they were nice and soft and had a great flavor. I guess I have to give the butter the credit for that! As soon as they came out of the oven they got a good smother of butter, which is what gave them a soft finish.
This recipe came from my Better Homes and Gardens book and I will so be making these again. And don't you just love the cute shape? I did these with 1/2 white flour and half spelt flour.
4 1/2-5 C flour
1 package active dry yeast
1 C milk
1/3 C sugar
1/3 C butter/margarine/shortening
1 tsp salt
1. In a large mixing bowl stir together 2 cups of the flour and the yeast. In a small saucepan heat and stir milk, sugar, butter and salt just until warm and the butter almost melts; add to flour mixture along with eggs. Beat on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
2. Turn dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes). Place in a greased bowl, turn in bowl once. Cover and let rise in a warm place for about an hour.
3. Punch dough down. Turn onto a lightly floured surface. Divide dough in half, cover and rest for 10 minutes. Grease baking sheets.
4. Roll out each half into a 12 inch circle, brush with butter. Cut each circle with a pizza cutter into 12 wedges. To shape, begin at wide end of each wedge and roll to the point. Place the point side down. Cover and let rise in a warm place for 1/2 hour.
5. Preheat oven to 375. Bake for 10-15 minutes, or until golden brown. Brush with butter when they are fresh from the over to give them a soft, shiny crust.