I could tell you that this recipe is special to us because a sweet lady at church makes it every week for communion bread, and it would be true. But it wouldn’t be the whole truth.
The rest of the story is just this: it’s special to us because it’s downright delicious! It’s moist and soft and fluffy, if you don’t get in a hurry while it’s rising. It’s also just a little bit sweet and tastes a lot like doughnuts.
9yo Becca makes it for us often, and others in our house make it occasionally. No matter who makes it, there is always great rejoicing. Tonight we’re making the small rolls for egg salad sandwiches at the church fellowship meal tomorrow. We’re using homegrown eggs and homemade mayonnaise. Mmmm.
makes 2 braided loaves, 16 large (hamburger sized) buns, or 32 small rolls.
- 2 eggs
- 6 TBSP butter ( cut up, softened)
- 1 1/2 cups very warm water
- 2 1/2 tsp salt
- 6 TBSP sugar
- 4 tsp yeast
- 6 cups flour
Combine all ingredients except flour. Let sit for 10 minutes or until yeast is active and bubbling. Add flour 1 cup at a time, mixing with a dough hook or stirring and kneading by hand, until dough forms a ball. Cover and let rise until double, about 45 minutes.
Punch down, let rest 10 minutes, and shape as desired. Let rise until double, 20-40 minutes. Brush with a mixture of 1 egg yolk plus 1 Tbs water.
Bake braided loaves in preheated the oven at 375 degrees for 15 minutes. Cover with foil and bake another 15 minutes. Bake rolls for 15-20 minutes, depending on size.