Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Thursday, April 8, 2010
For special occasions these light, buttery rolls are a tradition in my family. My sister-in-law, Janece, gave us this recipe over 20 years ago, and Dave makes them for holiday dinners. This year I made them for Easter dinner and decided to share the recipe with you. Normally I recommend whole wheat and something a little more healthy, but it's great to celebrate once in a while with bread that tastes like it was cooked by a faerie. The quote above these rolls in our family cookbook says, "Light as faerie wings and rich as faerie kings."
1 cup butter 2 cups hot water 2 Tbsp yeast 2 eggs 3/4 cup sugar 1 tsp salt 1 tsp baking powder Extra butter for dipping
Combine hot water and butter. Allow to cool to 110ºF. Add yeast. Blend in eggs. Add sugar and salt. Mix in flour and baking powder and knead for 10 minutes. Cover and put in warm place to rise until double in size. Punch down and form rolls. Dip each roll in melted butter and place on a cooking sheet. Cover and allow to rise again to double. Bake at 400ºF for 15 minutes or until lightly brown.