There’s something incredibly comforting about the smell of fresh bread baking in the oven. It’s a scent that’s deeply ingrained in our collective consciousness; it speaks of home and warmth and familial bonds. This is why I absolutely love baking bread, and my absolute favorite bread recipe is the one I’m sharing with you today – my Never Fail Rolls. These rolls are golden and fluffy, with a slightly sweet flavor that pairs perfectly with both sweet and savory dishes. The best part? As their name suggests, they never fail. I’ve made these rolls for family dinners, holiday gatherings, and just for myself when I’m craving some homemade bread, and they’ve been perfect every time. In this blog post, I’ll walk you through the recipe, share some of my top baking tips, and tell you why this recipe holds a special place in my heart.
Ingredients
- 1 c. butter
- 3/4 c. sugar
- 1 c. boiling water (to melt margarine)
- 1 c. lukewarm water (for yeast)
- 2 pkg. yeast (dry)
- 2 eggs, beaten
- 1 tsp. salt
- 6 1/2 c. flour (about)
Baking Instructions
- Mix all ingredients; put in refrigerator for at least 2 hours. (Can be mixed at night and next day rolled out.
- Dough will be sticky.)
- Divide dough in 3 to 4 parts.
- Roll in circle; cut into pie shaped wedges.
- Roll up from the wide end to the narrow; place on oiled cookie sheet.
- Let rise.
- Bake at 375° for 18 minutes. Enjoy.
Calorie: 250
Total cooking time: 2 hours 30 minutes
Difficulty level: Intermediate
The Epic Saga of the Never Fail Rolls
Ah, the Never Fail Rolls. The very name suggests something of a culinary conundrum. Rolls that never fail? It sounds like a fantasy, a tall tale told by a whimsical baker with too many late-night baking sessions under their belt. But I assure you, dear readers, they are as real as the butter and sugar we’re about to dive into.
The Butter and Sugar Preamble
It all starts with 1 cup of butter. Yes, a whole cup. If you’re on a diet, you might want to look away now. But trust me, your taste buds will thank you. And the 3/4 cup of sugar? That’s just to sweeten the deal. The butter and sugar are like the backbone of this operation, the unsung heroes that silently work their magic while the yeast hogs all the glory.
The Boiling Water Balancing Act
Next, we add 1 cup of boiling water. Yes, boiling. No half-hearted simmering water here. You see, the boiling water is for melting the butter, like a warm hug from the inside. Then 1 cup of lukewarm water enters the scene, and you might wonder why this water gets to be just lukewarm. Well, it’s got a special job too. It’s the welcoming committee for the 2 packages of yeast.
The Yeast Chronicles
Speaking of yeast, let’s take a moment to appreciate these little guys. They’re the real stars of the show. If the butter and sugar are the unsung heroes, then yeast is the prima donna of this operation, the leading lady, the…you get the point. Without yeast, our rolls would be as flat as a pancake, and nobody wants a roll-pancake hybrid. Or do they? No, I digress.
Eggs, Salt, and Flour: The Three Musketeers
Next in line are two beaten eggs, 1 teaspoon of salt, and about 6 1/2 cups of flour. I call them the Three Musketeers of baking. The eggs add richness, the salt enhances flavor, and the flour…well, it’s flour. It’s the glue that holds everything together.
The Refrigeration Revelation
Now comes the peculiar part. Instead of popping this doughy masterpiece into the oven right away, we’re going to stick it in the fridge. That’s right; we’re cooling things down before we heat them up. For at least 2 hours, or overnight if you’re a plan-ahead type of person. But be warned, the dough will be sticky. It’s all part of the charm.
Divide and Conquer
Once the dough’s had its beauty rest, it’s time to divide and conquer. Split that dough into 3 or 4 parts, roll each into a circle, and then cut into pie-shaped wedges. Now, if your wedges look more like abstract art than pie slices, don’t worry. It’s the effort that counts, and besides, they’ll still taste the same.
Rolling Out and Rising Up
Next, you roll up each wedge from the wide end to the narrow, place them on an oiled cookie sheet, and then let them rise. This is where our yeast friends really shine. They puff up those rolls like nobody’s business. Give them a little pep talk if you think it will help.
The Final Countdown
Finally, it’s time to bake. Set your oven to 375° and set your timer for 18 minutes. This is the most nail-biting part of the experience. Will they rise? Will they brown? Will they…I mean, of course, they will. They’re called Never Fail Rolls for a reason, right?
The Tasting Triumph
And there you have it, folks. Delicious, buttery, yeasty, sweet-but-not-too-sweet, Never Fail Rolls. Best enjoyed fresh from the oven, with a generous slather of butter and a victorious smile. Because you, my friend, have just conquered the Never Fail Rolls. And they were every bit as real – and as delicious – as promised.
