We have two traditions for Thanksgiving so far. We fry our turkey, and I must make these rolls. The rest is up for grabs. If you can't get your hands on fresh ground, the whole wheat in the stores will work okay, too. Happy Thanksgiving!
2-Day Yeast Rolls
-makes 4 dozen-
2 tsp instant yeast
1 cup warm
1 cup hot water
1.5 sticks butter (3/4 cup), softened
1 tsp salt
3/4 cup honey
3 eggs, lightly beaten
6.5 - 7 cups fresh ground hard red flour
1 T gluten or white flour (optional)
1 stick butter (1/2 cup), melted
Dissolve yeast in the warm water in a bowl. Let proof for 5 minutes. Combine the hot water, 1.5 sticks butter, and salt in a large bowl and let stand until the butter melts; stir. Stir the honey and eggs into the butter mixture. Add the yeast mixture and mix well.
Add the flour in batches to the yeast mixture and mix well. Place the dough in a greased bowl, turning to coat the surface. Chill, covered with plastic wrap overnight, or for at least 8 hours. It will not double in bulk.
Divide the dough into 2 portions and roll each portion 1/4 inch thick on a lightly floured surface. Cut into rounds with a biscuit cutter. Brush the rounds with the 1/2 cup melted butter (1 stick) and fold over, pinch the edges to seal.
Arrange the rolls touching on a greased 12x17 inch baking sheet with sides. LIghtly brush the tops with the remaining melted butter. Let rise, covered with a light tea towel, in a warm place for 2 hours. Preheat the oven to 400 degrees and bake for 15 to 20 minutes or until golden brown.