Years ago, my niece made rolls for Thanksgiving. They were light, buttery and sweet. Multiple generations of my family christened these delights “Megan’s Rolls” and we have been making and devouring them for Thanksgiving ever since.
This year, with families separated, Megan’s Rolls were on most of our family tables from California to Pennsylvania. Each roll was enjoyed and each brought memories of Thanksgivings past and, of course, sweet Megan. Megan’s daughter took over the baking reigns this year.
The tradition continues.
Megan’s Rolls
1 package yeast (ripened in 1/4C warm water)
2 C scalded milk
1 stick butter
¾ C sugar
2 Teaspoons salt
1 egg
6-7.5 C bread flour
To scalded milk, add butter, sugar and salt. Mix until butter is melted.
Beat egg and add to 6 C flour.
Pour slightly cooled milk mixture to flour.
Knead (it is a sloppy dough)
Add more flour as needed.
Rise until doubled.
Punch down dough and let rest ½ hour.
Shape into balls (about golfball size) and place in baking dish touching. (usually need two baking dishes as this recipe makes many rolls)
Bake 350 degrees 20-30 minutes.
