I always get so excited to do my guest posts on Friday because I have so many wonderful friends and family members that are amazing cooks, and this week is no exception! Megan is such an amazing mother, wife, friend, leader and she and her husband have such strong family ties. I love how they are so connected with their families, and always having gatherings with them. They come from good stock :). Megan is just so sweet and kind and always has a smile on her face. I love how she is so personable with her friends and always so thoughtful. She is such an amazing cook!! I’m so happy that Megan is willing to share with us today!! Thanks so much Megan! You put a smile on my face when you brought me a sample of this delicious goodness :). AND with the holidays coming up, this recipe is going to be a hit! Love ya, Megan. Here’s Megan…….
I first met Peggy around 16 years ago when we moved into the neighborhood. Peggy has always been someone I have admired. She has dedication written all over her. Her dedication to her husband and family is a beautiful thing. She love them very much and will do anything for them. I love to ask her how they are doing and watch her eyes light up as she speaks about them. I also love her dedication to the gospel of Jesus Christ. She truly emulates goodness and love. She has a strong testimony of her Savior Jesus Christ and she shares it often. I love her for that. Her dedication to her health is so amazing. She is always trying to eat healthy and workout and take care of her body….(She is an amazing cook and she fed us well at Girls Camp for a week. I loved the time we sat around and visited while enjoying some yummy treats!) I remember years ago when I was training for a marathon she asked me if I wanted to run with her one morning. I thought, well I know she is fast however I think I can do it. I had been running and training for awhile. Well I quickly learned that Peggy is an Energizer Bunny. She is fast and just keeps going. I wasn’t quite on that level at the time so I never ran with her again. Peggy is one of my dear friends whom I love. Thanks for your dedication to being all-around AMAZING!
I grew up in Santa Clara, Utah. I met Trever while attending Dixie High School my sophomore year. He was on the baseball team and I was on the softball team. We dated each other as well as dated other people for the next couple of years. After high school, Trever served a mission for the Church of Jesus Christ of Latter-Day Saints to Puerto Rico. I attended Dixie College and played volleyball my freshman year and softball my sophomore year. When Trever returned from his mission he played baseball at Dixie College as well. We were married 7 months after he returned home. We have 4 children-Camryn 18, Cole 16, Jake 13 & Kate 11. We love to support them in all that they’re involved in. (Baseball, Softball, Golf, Volleyball, Piano, School…just to name a few) That is my hobby right now-supporting my kids. I am able to work everyday with Trever at Wilkinson’s House of Lighting and I love it. Trever and I have been blessed to travel to many beautiful places in this world. Turks and Caicos was a favorite. My dream vacation will be traveling to Italy someday. I love to cook and bake and try new recipes. I love sushi and a good homemade chocolate chip cookie.
1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter
Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
Make sure your milk mixture is just warm, not boiling and add the yeast mixture!
Pour milk mixture and yeast into mixing bowl or use a machine. I use a Bosch. Gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.
At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise.
When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
Let the dough raise until it has doubled in size.
Cover your working space with a tablespoon of oil to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
Cut the dough into quarters using a pizza cutter.
Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
Roll the dough starting with the wide end of the triangle
Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 20 minutes, depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.
I usually make 24 Dinner Rolls and 24 Cinnamon Rolls out of this recipe.
Variation for Cinnamon Rolls:
Once you have rolled out one of the balls of dough into a circle, spread butter on it, sprinkle brown sugar and cinnamon on it. Next use the pizza cutter and cut into 12 triangles. Roll up into a croissant shape. Place them on the buttered pan. Cook for 20 min at 350 degrees. Once they’ve cooled, spread with cream cheese frosting.
Cream Cheese Frosting for 24 Cinnamon Rolls:
1/4 cup butter (1/2 cube)
8 oz. Cream Cheese
1 tsp. vanilla
2-3+ cups powdered sugar (depending on the sweetness you enjoy)