NOTE: These are the famous yeast rolls that were served from our Country Kitchen during the Old Thresher’s Country Fair, held yearly in Elsberry, Missouri. They were made right on the spot from morning until the last meal was served. People would stand in line for a hot roll, and it was said they would walk around the grounds with their roll rather that a funnel cake. You have to try these, they are mouth watering good!
Ingredients:
- 2 tablespoons yeast
- ¼ cup warm water
- 3 eggs, beaten
- 1 cup lukewarm water
- ½ cup butter, melted
- 5 ½ cups flour, divided
- 2 teaspoons salt
- 2/3 cup sugar
- ½ cup melted butter, divided
- ½ cup sugar, divided
- Melted butter
- Sugar
Cuisine: Country
Yield: 24 rolls
Rating: 
(1 votes, average: 1.00 out of 5)
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(1 votes, average: 1.00 out of 5)Loading...Instructions:
- Preheat oven to 400-degrees. Dissolve yeast in ¼ cup warm water using fork to mix thoroughly. Set timer and let stand 10 minutes. Yeast will foam up and look pasty.
- In large glass bowl, add beaten eggs, 1 cup lukewarm water, ½ cup melted butter and the foamy yeast; stir together.
- Measure 3 cups flour and place in large bowl; add the salt and sugar and stir in completely. Make a well in the flour and add the wet ingredients. Stir the mixture until the wet ingredients are completely combined into the flour. Add the remainder 2 ½ cups flour, and with clean hands, mix in the flour and knead together gently, about 2 to 3 minutes. Do not overwork the dough. Remove the dough from bowl and add about 1 tablespoon olive oil to bottom of bowl. Place the dough back into the bowl and turn once to coat. Cover with towel and place in a warm place. Let the dough rise for about 1 ½ hours, or until doubled in size.
- Place dough on floured surface; cut dough ball in half. Roll dough with rolling pin, dusting lightly with flour as needed, to a 12 by 15-inch rectangle. With pastry brush, brush dough with 1/4cup melted butter. Sprinkle ¼ cup sugar over butter, adding more if desired. Roll rectangle (wide end) into jelly-roll fashion. Using a serrated knife, cut slices into 12 pieces, about 1 to 1 ¼-inchs thick. Place cut-side up in buttered muffin pan. Continue to process the other half of dough as above. Let rolls rise in warm place until doubled in size, at least another hour.
- Bake in oven 10 to 12 minutes or until golden on top. Remove from oven and brush with melted butter; sprinkle with sugar. Serve warm for best taste. Yield: 2 dozen rolls.