Eggnog Butter Rolls
Print recipe here
1 TB active yeast
1 C eggnog, warm
2 large eggs
1/2 C unsalted butter, melted and cooled
4 C white flour, unbromated and unbleached
2 TB raw cane sugar
1 tsp celtic sea salt
1. Heat eggnog to a slightly warm temperature. Pour into large mixing bowl. Sprinkle in the yeast and let poof for 10 minutes.
2. Add eggs, butter, flour, sugar and salt. Stir with wooden spoon for 2 minutes until fully combined and tacky. Continue to stir another 3 minutes. If too dry to incorporate, add up to another 2 TB warm eggnog or water.
3. Butter a 9 x 13 glass baking dish with butter. Grab a baseball size of dough, roll and place in the glass baking dish until you have 12. For smaller rolls grab golf ball size until you have 16 or 24 for even smaller. No need to flour your hands or surface since they are so buttery they do not stick to your hands! Cover with a dish towel and let raise in a warm, draft free spot for 45 to 60 minutes.
4. Once doubled in size, place in a preheated oven to 375 degrees F. Bake for 25 minutes. Remove from oven when golden brown on the tops. You may brush with more melted butter if desired. Dust with a small amount of nutmeg. Serve at holiday dinners, great with ham.
Today's recipe is brought to you by, inspired or adapted from: Saved by the Egg Timer: Original