Confessions from a Baker
I have so many great bread recipes! I have been baking bread since I was only 11 or 12 but I must confess, I love Sister Shubert’s rolls. When I am preparing a meal for a crowd, I sometimes buy her rolls.
There. I said it.
Sometimes I have so many side dishes and other preparations going on that I just do not want to make the rolls.
My daughter Madison recently graduated from College and we had a small family dinner to celebrate. I made all her favorites and one thing she requested was rolls. I have not made these rolls in a while because I have been on a French Bread kick lately. I remembered a recipe in our Family Treasure’s Cookbook from my parent’s restaurant days. I always loved how quickly this particular recipe came together. The texture just melts in your mouth! But I always thought something needed to be adjusted. The taste was not quite perfect. As I was looking at the recipe it dawned on me that the salt to flour ratio is incorrect. I decided to make these for our dinner, changing the salt to flour ratio and the results were stunning! Days later, my family is still raving about these rolls!
These Rolls taste just like Sister Shubert’s Parker House Rolls! This is considered a “refrigerator” dough: it can be covered and refrigerated for up to 3 days! So, you can prepare the dough ahead of your upcoming celebrations OR you can go on and bake as many as you want and then refrigerate the remaining dough for tomorrow night’s dinner.
Either way you must try these! Your family will be amazed at your skills! There will be no way to resist the melt in your mouth goodness of these delightfully delicious rolls! Feel free to pin, share, or print this one!
Sister Shubert’s Copycat Rolls
- Large Mixing Bowl or Kitchen Aide Mixer with Dough Hook
- small bowl
- measuring cups and measuring spoons
- Biscuit cutter or round cookie cutter
- Rolling Pin
- Baking Sheets (3)
- 2 TBSP Active Dry Yeast Or 2 packages of yeast
- 2 Cups Warm Water, divided One for activating yeast, one for mixing bowl
- 1 Cup Salted Butter, Softened
- 3/4 Cup Granulated Sugar
- 2 eggs, beaten
- 4 tsp salt
- 7-8 Cups Plain Flour
Activate the Yeast
- In a small bowl, combine 1 Cup Warm Water with 2 TBSP Yeast. Sprinkle 1/4 cup Granulated Sugar over the top. Allow to sit for 5-10 minutes, until it begins to foam. This step insures that the yeast is active so the bread will rise!
Mixing the Dough
- In a large mixing bowl or KitchenAid Mixer, combine 1 Cup softened butter with 1/2 cup granulated sugar. Add the beaten eggs, water and salt. When the yeast is ready, add the yeast mixture and mix well. Finally, add the plain flour one cup at a time until a bread dough forms. You will use 7-8 cups of flour. It will be softer than play dough and slightly sticky. Don't worry, if it is too sticky you can always add a little more flour while cutting the rolls.
Rolling and Cutting the Dough
- On a lightly floured surface, roll the dough to 1 inch thickness. Use a biscuit cutter or round cookie cutter to shape the rolls. This method helps the rolls to rise up instead of out!
- Place rolls on a lightly greased baking sheet 1-2 inches apart. Set these in the oven with the oven light on. This will create a warm place for the rolls to rise. Leave them alone for 1 1/2 hours or until doubled in size.
- After removing the dough from the oven, preheat the oven to 350 degrees. Bake for 10-15 minutes or until golden brown. Brush with melted butter while they are still warm.
- This dough can be refrigerated for up to 3 days! So if you only want to bake 12 rolls at a time, you can do that! Just bake as needed, returning any unused bread dough to a covered bowl in the refrigerator. If you choose to refrigerate the dough, make sure it is covered with plastic wrap so it doesn't dry out.
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