Eggnog Butter Rolls
- 1 cup Eggnog, Warmed
- 1 Tablespoon Active Yeast
- 2 whole Eggs
- 1/2 cups Unsalted Butter, Melted And Cooled
- 4 cups White Flour, Unbromated And Unbleached
- 2 Tablespoons Raw Cane Sugar
- 1 teaspoon Celtic Sea Salt
- Optional Toppings: Melted Butter, Grated Nutmeg, Etc
- 1. Heat eggnog to a slightly warm temperature. Pour into large mixing bowl. Sprinkle in the yeast and let proof for 10 minutes.
- 2. Then, 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 everything, add up to another 2 Tablespoons of warm eggnog or water.
- 3. Butter a 9 x 13 glass baking dish with butter. Grab a baseball size piece of dough, roll and place in the glass baking dish until you have 12. For smaller rolls grab golf ball size pieces until you have 16 or 24. 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 rise 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.
eggnog, active yeast, eggs, unsalted butter, white flour, sugar, salt, butter
Taken from tastykitchen.com/recipes/breads/eggnog-butter-rolls-2/ (may not work)