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| Photo courtesy Taste of Home |
These rolls aren't for beginning bakers, but once you get the hang of it, they are really good.
A friend from work, who's mother can really cook, passed this recipe on to me. I'd been wanting to try them for awhile, but never made time, until Mother's Day. That was the day, I cooked whatever I wanted, things I'd been meaning to try but hadn't gotten around to doing. The family loves it when I make fresh bread and they weren't disappointed in these at all. Judy, thanks so much.
Yeast Rolls
(From the kitchen of Judy True)
2 pkg. (1/4 ounce ea) active dry yeast
1 cups plus 2 Tablespoons sugar, divided
1 1/2 cups warm water, divided
1 cup milk
1/2 cup butter or margarine
2 eggs
2 tsp. salt
8 1/2 to 9 cups all purpose flour
Melted butter or margarine
In a large mixing bowl, dissolve years and 2 tablespoons sugar in 1/2 cup water. In a saucepan, heat
the milk, butter and remaining water to 110-115 degrees; add to yeast mixture. Add eggs, salt, 5 cups flour and the remaining sugar; beat until smooth. Add enough of the remaining four to
form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size (about 1 hour).
Punch dough down. Divide into thirds; roll each portion into a 14-in. roll. Divide each roll into 14 pieces. Roll pieces into 9 in. ropes and tie into knots. Place the rolls 2-in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees from 15-20 minutes or until golden brown. Brush with melted butter. (Yields 3 1/2 dozen)
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