Yeast Rolls

Submitted by: Susan Titus

• 5 cups sifted flour
• 1/2 cup sugar
• 1 tsp salt
• 1 cup scalded milk
• 1 stick butter
• 2 tblsp yeast, dissolved in 1/4 cup water
• 2 eggs

Scald milk. Place butter and sugar in a large bowl and pour milk over. Let butter melt. Sift flour. Add salt. Dissolve 2 packages of yeast in 1/4 cup of warm water. Beat 2 eggs in a small bowl.

Add about 2 cups flour to milk, butter and sugar combination. Mix well. Add dissolved yeast and beaten eggs and mix well. Then add, gradually, the remainder of the flour. Knead five or more minutes, adding more flour to avoid stickiness, until dough resembles a baby's bottom. Place in greased large bowl, cover with a damp cloth and allow to rise to double.

Punch down. Divide into 3 rounds. Roll each into a circle and cut into 12 parts [wedges]. Roll up wide end to small end and allow to rise again for about 1 hour. Place on a cookie sheet. Bake at 350 F about 10 minutes for each sheet.

For sweet rolls, sprinkle a mixture of brown and white sugar, cinnamon, nuts, raisins on the circle before shaping into individual rolls.

(Served at the January 2006 Vegetarian Luncheon)

This recipe was graciously submitted by one of our members to share with the club. It is submitted as is, and has not been pretested except by the experience of the submitter. It has been served at one time or another at one of our Reston Garden Club events and found to be delicious. We hope you enjoy it.