Aunt Linda’s Light Rolls Recipe
To end this months bread bakes, I reached back to a family favorite, Aunt Linda’s Light Rolls Recipe. These delicious rolls are so light and fluffy, they just melt in your mouth as you eat them. The best “down on the farm” roll you’ll ever eat, guaranteed.
When I was talking to Aunt Linda to garner some tips on the best way to make these wonderful rolls, we were talking about how they would disappear. All 100 of them. With cousins, friends, family all coming and going at Uncle Dan and Aunt Linda’s farm, there was no need to freeze for later! These rolls bring back some fantastic memories.
So what makes them light rolls? No kneading, just mix, let rise, punch down and form into rolls for the second prove. This recipe was so simple, first time I had ever made them. The results were fantastic!
The trick…a big enough container to make the recipe, and you’re going to need about 10 pans to freeze for future bakes. I used a medium size rubber tub with a lid. Perfect to use, since the first prove takes about 2.5 hours. When done, I recommend you share them with neighbors or friends, and if you want them all for yourself…pull them out of the freezer in the morning and have fresh bread for dinner!
Aunt Linda’s Light Rolls Recipe
5 lbs all-purpose unbleached flour
1 Quart (4 cups) whole milk
6 packets of yeast
2 cups sugar
4 tsp salt
12 (1 dozen) eggs – slightly beaten
1 lb (4 sticks) of unsalted butter
Warm your milk in a large sauce pan to 110 degrees. Dissolve the yeast stirring frequently until all the yeast has been dissolved.
Let the milk and yeast rest while you combine the sugar, salt, eggs and butter. In a large bowl using a hand-mixer, beat the ingredients until they are creamed. I creamed the butter, added the sugar and salt, then add the eggs.
Place your flour in a extra-large bowl or container. Pour in the yeast milk and the egg mixture. Using a wooden spoon, stir until completely mixed together. This will form a nice sticky dough.
Cover and let rise for 2.5 – 4 hours depending on humidity temperature, etc. For me in a warm kitchen with the oven running all-day in Florida, it took about 2.5 hours to double in size.
Punch down and then begin forming rolls. I coated my hands with a little oil spray. Coat the bottom of your aluminum pans. I used 8″ x 8″ pans with spray oil and the clear plastic lids.
Form the rolls by grabbing a small pinch of dough. Form by pulling and tucking the dough under to stretch and make a nice smooth surface. Place the tucked portion of the roll down into the pan. Keep going, they rise fast!
If you’re freezing, let the pan of rolls rise for about 15-20 minutes before placing in the freezer. If you’re baking right away, the second prove (rise) will take about 1 hour. My mom shared that if you place your pinky finger in the roll and the dimple stays, it’s time to bake. If the dimple bounces back, keep proving.
I had a dark pan for my initial bake, so I used a 325 degree oven to ensure the bottom of my rolls didn’t get too dark. Otherwise, you would use a 350 degree oven in your aluminum pans sitting on a baking sheet.
The results are amazing. Smother with butter and honey while still warm and you and your family are in for a delightful treat!
Enjoy the bake!