Saturday, October 11, 2008

Recipe #115 Fluffy Rolls

Fluffy Rolls (Becca)

1 Tb. yeast
1 Tb. sugar
½ cup warm water

1 cup milk
6 Tb. margarine

½ cup sugar
3 large eggs, well beaten

1 tsp. Salt
4 ½ cups flour

2 Tb. melted margarine
Dissolve sugar in ½ cup warm (just over lukewarm, a little less than hot) water and stir in yeast. Set aside. Scald milk (cook until just barely boiling), remove from heat, and melt 6 Tb. margarine in it. Cool until lukewarm so it won’t burn the yeast. Mix together eggs and sugar. When milk is cooled, combine all three parts, the yeast mixture, the eggs and sugar, and the milk and margarine.

Stir salt and flour together and then add the rest at once, stirring until all combined. It will be sticky. Cover the bowl and let it stand for 3-4 hours or overnight in the fridge. Turn out on a lightly floured board. Divide dough in half. Roll each half into a circle like a pizza crust. Brush with melted 2 Tb. of margarine. Cut into 16 wedges with pizza cutter. Roll each wedge lightly, starting with the large end. Place on a greased cookie sheet (the entire batch should completely fill just one cookie sheet.) Makes 32 rolls. Cover the cookie sheet and let raise 2-3 hours ( more if refrigerated). Bake at 375° for 10-13 minutes until the tops are golden brown.

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