MOM’S YEAST ROLLS

These rolls are a Thanksgiving mainstay. You can’t have Thanksgiving without yeast rolls, and this recipe is a foolproof family favorite. I like to make these rolls in advance, freeze them, and then bake just before dinner.

¼ cup lukewarm water (110 degrees)

1 envelope active dry yeast

2 large eggs

½ cup sugar

1 teaspoon salt

6 cups all-purpose flour, divided

1¼ cups water

½ cup vegetable oil

¼ cup (½ stick) butter, melted

Makes approximately 3 dozen rolls

1. Measure the lukewarm water in a measuring cup, and add the yeast. Stir until the yeast is completely dissolved. Let the mixture stand until the yeast begins to foam vigorously, about 5 to 10 minutes.

2. Add the yeast mixture to the bowl of an electric mixer fitted with the bread hook. Add the eggs, sugar, and salt, and mix until just combined. Add 2 cups of flour, and mix until well incorporated. Add the water and oil alternately with the remaining 4 cups of flour, mixing well after each addition, and beginning and ending with flour.

3. Roll the dough out on a well-floured surface (work more flour into the dough, if needed). Cut the dough with a 2-inch biscuit cutter. Dip each circle halfway into the butter, then fold each circle in half. Place the folded circles into greased 13-inch round pans. Cover lightly with a towel and let the rolls rise in a warm place for 2 to 3 hours or until doubled in size. Preheat the oven to 400 degrees and bake for 15 minutes until golden.

MAKE IT AHEAD: Bake the rolls until just before golden, remove them from the oven, and let them cool completely. Place the pans in freezer-safe bags, and freeze until the day of the event. Bake the frozen rolls at 400 degrees, covered in foil, for 15 minutes, then bake them uncovered for another 10 minutes.