I love spirals and for years I thought about making spiral rolls, but I never got around to it until just the other night when the house was quiet and I wasn’t rushing to get anything else done.
Yield: 24 rolls
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours, 15 minutes
- 1/2 cup warm water, 95 to 110 degrees F
- 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
- 1/2 cup milk, room temperature
- 1 Tbsp sugar
- 1 tsp salt
- 1 large egg
- 2 Tbsp soft butter
- 3-1/2 cups bread flour, about
- Egg white, optional
- In large bowl, mix warm water and yeast. Add milk, sugar, salt, egg, and butter. Stir. Add 2 cups of flour and mix well. Add in enough remaining flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
- Punch down dough. Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Divide dough into 24 parts. Roll each part into an 8-inch rope and shape into a tight spiral on a flat surface. Tuck outer end piece under the roll. Place spiral rolls on a greased baking sheet. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
- Brush each roll with egg white for a glossy finish. Bake rolls at 375 degrees F for 15 minutes or until tops are golden brown. Remove rolls from sheet and let cool on rack.