Pauline, it says "Combine milk mixture with yeast mixture. And stir in the beaten eggs. Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough. " And to brush with melted butter if you want a soft top.

sorry!

Sol's Honey Rolls
1 cup milk
1/2 cup honey
1/2 cup butter [1 stick]
2 teaspoons salt
1-2 tablespoons granulated sugar*
2 pkges. dry yeast
1/2 cup warm water [110º-115ºF]
2 large eggs, lightly beaten
6 - 6 1/2 cups All Purpose flour
Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey.
In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes.
Combine milk mixture with yeast mixture. And stir in the beaten eggs. Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough.
Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour.
Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375ºF and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven.
Note: You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar.

Stacy, you're a sweetie!

Unfortunately, the copy I printed out is missing the egg step (???), I checked and doubled checked. I did add the eggs to the formed dough - it took awhile for the eggs to incorporate, but after adding some more flour, all seems well. We'll see, after mixing the dough for so long, these may just be the toughest rolls out there.

I hope my guests have dental insurance, lol

Thanks so much for your speedy reply!

Thank goodness I'm not losing my mind, lol

Here's the recipe I printed (pretty witty link title, if I do say so myself!).

Here is a link that might be useful: San's recipe...sans egg step

Do you think the rolls will be ok? How much damage did I do by screwing up the egg step? Should I start from scratch?

Puline's if it was me I'd start over....

Or if you have the time you could bake them and if they are OK bonus if not well it's good practice....poor baby

They should be fine.

I agree....they'll be fine....but they would have been fine without the eggs...just not as rich but perfectly good rolls.
The "must have!" things in bread and rolls are flour yeast, salt and a liquid......everything else is just flavoring!
Linda C

Yes, I think they'll be fine too, many of my bread recipes are simply water, flour, yeast, salt. They wouldn't be as rich or soft without the eggs, but they'd be fine. I think they're fine as they are as well.

I just made a batch of those rolls last night, in the form of three smallish loaves. One is on my counter, two are in the office breakroom with some of my peach jam. One of the young lawyers brought a jar of his mother's homemade tomato butter, so I provided the bread. The stuff is yummy, I instructed him to get that recipe from his Mom or expect his next paycheck to be considerably smaller!

Annie

how are they pauline? sorry, I didn't reply, since I had no idea...:-)

See...I even screwed up the link - it s/b Sol's rolls (sorry Sol!).

I haven't baked them yet. They've been in the fridge all day. I'll punch the dough down tonight and form them in the am. Then bake them after work tomorrow. So many recipes, so little time, lol

Thanks for the help!!!

Oh well, no luck with the dough. It hasn't risen at all despite being in the fridge almost 24 hours. I've set it on the counter to give it one last try.

The upshot is that DH loves Pillsbury crescent rolls.

paulines, leaving out the eggs shouldn't affect the rising of the dough at all, it would affect the tenderness or consistency of the final baked product, but it would still rise.

Several things would affect the rise, including temperature, old yeast, not kneading long enough, many things. I'd leave it in a warm place and see if it rises.

Annie

I think that's what went wrong, you left it in the fridge to rise. It's cold and even we shrink during cold temp. ;o)

You needed to let it rise in warm temp.

Thanks Annie. Even after being out for a good 8 hours - nada. With raw eggs, I didn't dare leave it out any longer and I doubt it would of done much anyhow.

ntt_hou, lol!

When I do my bagettes, I give them a long, cold rise in the fridge, usually overnight. It really makes them very flavorful! Perhaps the roll dough wasn't as sturdy or cold hardy as the bagette dough... I don't know.

For some reason your yeast died.....nothing to do with eggs or sturdy dough...but it's all about dead yeastie beasties.
Before you make the next batch, proof the yeast!
Linda C

Did you remember the yeast? I hate to admit that on more than one occasion, I've forgotten that last crucial step when adding the ingredients to the bread machine!

Grace

I cross my heart, I did proof the yeast (or yoof the peast might be more appropriate, lol).

The yeast did its little bubble & foam trick and I proceeded.

It seems that there's been an awful lot of operator errors this year in preparing for Thanksgiving. I made Ann's rice pudding and the custard separated. That too, went in the trash - I need a stiff drink!