Grandma Weeze's Rolls

 

Ingredients:
Makes 24- 1 jellyroll pan
1 c. scalded milk
½ c. warm water
(or 1 ¼ c. water + ¼  c. powdered milk)
4 t. sugar
1 T. yeast
1 egg, beaten
2 t. salt (I like 1 3/4t)
3 c. flour

Directions:
1. Soften the yeast in water, milk, and sugar until bubbly. (10 min)
2. Add remaining ingredients and mix well- dough will be sticky.
3. Cover and let rise for ½ hour.
4. Pour out on a floured surface and pat or roll to ¾" thickness.
(I do 1/2 c. flour on jelly-roll pan sized parchment paper)
5. Spread with soften butter (1/4 c.) and fold in half.
6. Cut 24 rolls with cutter (or with a cup) and place on a greased jellyroll pan.
7. Raise for another ½ hour.
8. Bake at 400* for 12-15 min. (or until golden brown)

LARGE BATCH for THANKSGIVING
Ingredients:
Makes 8 dozen- 4 jellyroll pans
4 c. scalded milk
2 c. warm water
1/3 c. sugar
4 T. yeast
4 eggs, beaten
2T+2t. salt (I like 2T+1t)
12 c. flour