TEA ROLLS
These classic tea rolls are a delightful treat, perfect for breakfast or a light snack. The recipe yields soft, slightly sweet rolls with a tender crumb and golden crust. Made with simple ingredients and a straightforward method, these rolls are sure to become a family favorite. Serve them warm with butter and jam for an extra touch of indulgence.
Ingredients
- 1 cup Whole milk
- 1 cake Active dry yeast (Originally compressed yeast. Substituted with active dry yeast for modern convenience.)
- 2 cups All-purpose flour (Quantity estimated (not specified in original recipe))
- 1/4 cup Granulated sugar
- 1 1/2 teaspoons Salt
- 2 count Large eggs
- 1/3 cup Butter
- 2 cups All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (For greasing pans. Quantity estimated (not specified in original recipe))
Instructions
- 1In a small saucepan, heat the milk until it just begins to simmer (scald). Remove from heat and let it cool until lukewarm. In a large bowl, dissolve the yeast in the lukewarm milk.
- 2Add 1 1/2 cups of flour to the yeast mixture and beat thoroughly until combined. Cover the bowl with plastic wrap or a clean kitchen towel and let it stand in a warm place until light and bubbly, about 30 minutes.
- 3Add the sugar, salt, eggs, and melted butter to the dough. Gradually add enough of the remaining flour to form a dough that is easy to knead. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- 4Place the dough in a lightly greased bowl, turning to coat. Cover and let it rise in a warm place until doubled in size, about 1 hour. Punch down the dough. Shape the dough into round or oblong rolls. Place the rolls in a buttered baking pan, close together.
- 5Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown.