At one of our biannual Stake Presidency luncheons, Kaylin Montgomery brought about eight pans of these huge rolls. It was no problem to get the recipe, since she had it memorized!
2 c. warm water
½ c. sugar
2 T. yeast
2 tsp. salt
1 cube butter, melted
2 eggs
6 c. flour
Combine water, sugar, and yeast. Let it sit until it begins to foam. Add salt, butter, and eggs. Mix in flour. Do not knead the dough or add extra flour. The dough will be incredibly sticky. Place dough in a greased bowl, and let it rise until it has doubled in size. Grease your hands, divide the dough into 15 balls, and put in a greased 9×13-inch pan. Preheat oven to 365°. Let dough rise for 30 minutes. Cook for 20-23 minutes or until rolls are golden.
Rich White Rolls
At one of our biannual Stake Presidency luncheons, Kaylin Montgomery brought about eight pans of these huge rolls. It was no problem to get the recipe, since she had it memorized!
2 c. warm water
½ c. sugar
2 T. yeast
2 tsp. salt
1 cube butter, melted
2 eggs
6 c. flour
Combine water, sugar, and yeast. Let it sit until it begins to foam. Add salt, butter, and eggs. Mix in flour. Do not knead the dough or add extra flour. The dough will be incredibly sticky. Place dough in a greased bowl, and let it rise until it has doubled in size. Grease your hands, divide the dough into 15 balls, and put in a greased 9×13-inch pan. Preheat oven to 365°. Let dough rise for 30 minutes. Cook for 20-23 minutes or until rolls are golden.