Ann O's Rich Hot Rolls Recipe

How to make it

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• Scald the milk; add the butter, sugar and salt. Cool to lukewarm. Sprinkle the yeast onto the warm water; stir to dissolve. Add 1 1/2 cups of flour to the milk mixture; beat well by hand or with an eletric mixer on low speed for one minute. Beat in eggs and yeast. Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Turn onto a lightly floured board; knead until smooth, satiny, not sticky, 5 to 8 minutes. Place in a lightly greased bowl, invert to grease the top. Cover and let rise in a warm jplace until doubled in size, approx 1 to 1 1/2 hours. Punch dough and turn onto the board. Divide in half and shape into desired shapes. Brush the tops lightly with melted butter; let rise until doubled, 30-45 minutes. Bake in a moderate oven (375F) for 12 to 15 minutes or until golden brown. Makes about 30 rolls.
• Variations: Plain rolls (less rich): Reduce sugar to 1/4 cup an butter to 1/3 cup in the recipe for Rich Hot Rolls.
• Cinnamon Rolls: Divide the risen dough for Rich Hot Rolls in half. Roll each half into a 16 x 8 rectangle. Combine 1 cup sugar, 1/2 cup melted butter , and one tablespoon cinnamon. Spread half of the mixture on each rectangle. If you like, scatter 1/3 cup raisins over each rectangle. Roll lengthwise as for a jelly roll; seal edges. Cut in one-inch slices. Place, cut side down, on two well-greased 9x9x2 baking pans. Cover and let rise until doubled, 30 to 40 minutes. Bake in a moderate oven (375F) for 20-25 minutes,. Remove ro wire racks. Makes 32 cinnamon rolls.