Famous Rolls

We first enjoyed these rolls at a Thanksgiving dinner shared with The Quinn Family in our home.  They are Amy's mother's famous rolls and the extended family requested that she bring them to each Thanksgiving gathering.  We can understand why.  They're delicious and the recipe feeds a crowd!  Even with our substitutions they're great!

1/2 Batch (2 Dozen Rolls)

2 pkgs active dry yeast (4 1/2 tsp active dry yeast)

1/4 cup warm water

1 Tbsp sugar/honey

1/2 cup Smart Balance

1 cup water

4 1/2 tsp EnergG Egg Replacer + 6 Tbs. water

1/2 cup sugar/honey

4 1/2 cups flour

2 tsp salt

Full Batch (4 Dozen Rolls)

4 pkgs active dry yeast (9 Tbs. active dry yeast)

1/2 cup warm water

2 Tbs sugar/honey

1 cup Smart Balance + some to brush on top of rolls when they are baked

2 cups water

3 T EngerG Egg Replacer + 3/4 c. warm water)

3/4 cup honey

9 cups flour

4 tsp. salt

Directions for a full batch (4 dozen rolls):

1.  Dissolve 4 packages yeast in 1/2 cup warm water and 2 Tbsp sugar/honey.  Cover with Saran Wrap and set aside to rise (if it doesn't foam, you did something wrong and need to start over).

2.  In a sauce pan, melt SmartBalance in the 2 cups water until hot, not boiling.  Beat EnerG Egg Replacer and water together.  Mix into the eggs, 1 cup sugar/honey, hot water and SmartBalance and then the foamy yeast.  Then stir in flour and salt.  You don't want to touch the dough now beacuse it is very sticky!  Just stir with a spoon (bamboo or wooden spoon).  Cover with a towel or the bowl's lid, and let rise for 1 1/2 to 2 hours (the dough should double in size).

3.  Add some flour so it isn't too sticky, and divide dough into 4 equal sections.  Roll out, one section at a time, on a floured board or counter top to 1/2  " thickness.  Cut into 12 triangles (like a pizza).  Roll up each triangle--start at the wide edge and roll towards the center.  Put on greased baking sheet about 2" apart.  Cover with Saran Wrap and let rise 1 hour.

4.  Bake at 400* for 10 minutes.  Check the tops and bottoms of rolls.  If both are light brown, then rolls are ready.  If they are too light, then they aren't fully cooked so put them back in for a minute or two more until they are light brown.  Brush tops of rolls with Smart Balance as soon as they come out of the oven so the Smart Balance melts.  Enjoy!

*Quinn Note:  If using Rapid-Rise yeast, cut the rise times in half.  Everything else is the same.  Personally, I like to use regular because with rapid-rise you can taste the yeast more, but if you are crunched on time, rapid-rise will work and they'll still taste great!

*Lori Note:  Instead of the Eggs or EnerG Egg Replacer, I can also use 1 T ground flax and 3 T water per egg and 1 t. baking powder.  I also usually end up using an added 1-3 cups flour...depending on the humidity of the day I make these.  Extra rolls freeze well for later meals.