- 2 packets of instant yeast
- 1 cup room-temperature water
- 1 cup | 8 ounces unsalted butter, room-temperature
- ¾ cup white sugar
- 1 teaspoon kosher salt
- 1 cup boiling water
- 2 large eggs
- 6 cups all-purpose flour, sifted
- Stir yeast and room-temperature water together in a small bowl. Set aside for 15 minutes.
- In a very large bowl or a mixer fitted with the paddle attachment, beat the butter, sugar, and salt together until light and fluffy.
- Pour the boing water over the butter mixture and let it sit until room temperature. I’ve never understood this step but I also don’t question Grandma’s ways.
- Crack the eggs into the yeast mixture. It should be a little bubbly, proving your yeast is active. Beat the eggs lightly to combine. Add the yeast and eggs to the butter mixture. Make sure it’s cooled to room-temperature; heat can kill the yeast. Add the flour and mix well. For this step, my Grandma’s recipe literally says “mix and mix”. It might be too much dough for a smaller mixer to handle, so stir by hand if needed. Cover the bowl tightly with a double layer of plastic wrap and refrigerate overnight (at least 10 hours) or up to two days.
- To bake the rolls, preheat your oven to 400 degrees and line two large sheet pans with parchment paper. Remove the dough from the fridge; it should be almost double in size. Dust your counter with flour and roll the dough to ½ inch thick. Since the dough is cold, it will be easy to roll an cut. Use a round cutter to make 2½ inch rolls. Place on prepared baking sheet. They can be spaced apart, or right next to
eachother(for pull-apart rolls).
Notes: These rolls are absolute heaven when stuffed with salty, country ham. Splurge on the good stuff at the deli; go for the Red Eye or Smithfield country ham sliced medium-thin.
Split the rolls after they’ve cooled and spread each side with a smear of softened butter (or, if you’re me, apple butter) then stuff with small slices of ham. This recipe makes about fifty 2 ½ inch biscuits, for which you will need 1 pound of ham.