The Glen-Mor Restaurant served two types of rolls, dark and light. It took me four attempts to master the dark rolls, Molasses Oatmeal Rolls. I happily report the light rolls were mastered on the first attempt. Rolls expand during baking and then pull apart easily. Recipe can be halved, use 2 eggs and half of all other ingredients.
Servings: 30 rolls
Fresh
2 cups whole milk
1/4 cup (1/2 stick) butter
3 eggs
Pantry
9 Tbsp. (1/2 cup plus 1 Tbsp.) granulated sugar, divided
4-1/2 tsp. dry (2 packages) active yeast
1 Tbsp. salt
2/3 cup warm (105 to 115 degrees-F) water
8 cups all-purpose flour, divided
Proof yeast
Place warm water in a shallow bowl and add 1 Tbsp. of sugar, stir to dissolve. Add the yeast to the sugar water and stir. Let stand for at least five minutes. Yeast should foam, indicating the yeast is alive.
Make dough
In a medium stock pot, heat the milk, remaining 8 Tbsp. (1/2 cup) sugar, butter, and salt over low heat until incorporated. Remove from heat and let cool to room temperature. To speed-up cooling process, place the pot in a tub of cold water or in the refrigerator. While milk mixture cools, beat eggs in a small mixing bowl and set aside. In a large mixing bowl, combine the cooled milk mixture with 2 cups of flour, then add eggs and stir until combined. Add yeast and water mixture and stir until combined. Fit mixer with dough hook and slowly add the remaining flour, reserving approximately 1/4 cup for rolling. Mix with dough hook until dough starts to pull away from the bowl, approximately 5 minutes. Alternately, knead by hand for 10 minutes. Dough will be sticky.
Rise dough
Transfer dough to a clean bowl coated with cooking spray. Cover with a damp towel and place in a warm place to rise for at least 2 hours, until double in size. Option: Heat the oven to 200 degrees-F then turn off. Place a cookie sheet with sides filled with water on the bottom rack of the oven. Place the covered dough in the oven to rise until doubled in size, at least 2 hours. To determine if dough has risen enough, press two fingers in dough – if indentation remains dough is ready, if dough springs back it needs more time rising.
Prepare rolls
Punch dough down and roll out on flour-dusted counter to 1-1/2 inch thick square. Use a 2-inch round biscuit cutter to divide dough into approximately 30 equal portions. Roll each portion into a ball. Use flour or cooking spray on hands to prevent dough from sticking. Spray cake pans and/or spring-fold pans with cooking spray. Place balls of dough in prepared pans with 1 to 2 inches of separation. Cover pans with a damp cloth and let rise an additional hour, using the oven method as before if suitable.
Bake rolls
Preheat the oven to 375 degrees-F. Bake rolls for 20 to 22 minutes, or until bread is golden brown. Let rolls cool.
Serve
Serve rolls with butter. Store in airtight bags or containers for up to 3 days.
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