Yellow Le creuset pot
When you start cooking for the day or the night before leave butter out so it can soften, this is important.
Assemble your food processor with the chopping blade. Hattie uses the Cuisinart 11-Cup Food Processor Chopping Blade DLC-861TX. It comes standard with the 11-Cup Cuisinart food processor.
The following ingredients will be needed:
½ Cup warm water
½ Cup scalded, the cooled milk
1/3 Cup softened butter
1 package active dry yeast
1 teaspoon salt
½ Cup sugar
4 Cups Better for Bread flour (not self-rising flour, for wheat rolls use two Cups Wheat flour and two Cups Better for Bread Flour).
First, scald the milk then let it cool.
Then grease a large bowl with softened butter or shortening.
Next, run warm tap water over your hand. Water that is too hot will kill the yeast while water that is too cold will not allow the yeast to rise properly. That’s 105 to 115 degrees. Pour ½ Cup of water into the large mixing bowl of the food processor. Stir in the active yeast with a spoon. Then add the cooled milk.
After that, put in the six and a half Tablespoons of softened butter (most brands label Tablespoons on the wrappers for sticks of butter cut, just cut into about six pieces and drop into the mixing bowl). Then put in the salt, egg, sugar (1/3 Cup of sugar will work, but Hattie likes her rolls a little sweeter) and two Cups of flour. Mix until the batter is smooth — then add another two cups all at once.
If things go well with the final mixing, the food processor will semi-clean the bowl for you with the roll dough forming a ball that you can lift out of the mixing bowl. But the amount of flour needed is not exact. If it the blades are hard to turn, you need to add more flour until the ball forms. If the food processor motor over heats and stops, because you needed more flour and the dough was too hard to turn, just wait until the motor cools down. Eventually, the motor will start again.
Hattie uses the 11 Cup Cuisinart food processor and has used it for over thirty years. It has always come back to service for her without the need for repair. If the motor spots, be patient.
Pat the dough into a nice ball and place in the greased bowl. Put the dough in the refrigerator for 6-8 hours or overnight for the dough to double in size. The dough can remain in the refrigerator up to three days before use.
When ready to shape the rolls, start by greasing one twelve-cup muffin and and one six-cup muffin pan. Roll the refrigerated dough into 1-inch small balls. Place three ball into each of the muffin Cups. Brush tops with melted butter. Allow the rolls to rise again for about two-four hours, depending on how warm the kitchen is.
When ready to bake, pre-heat the oven to 400 degree. Bake the rolls for 17 minutes exactly. Use a timer. It only takes a couple of minutes for the rolls to burn, if you leave then in for too long. Brush the tops of the rolls with melted butter again.