1 cup whole milk 2 packages of dry yeast 1/2 cup butter, melted 1/4 teaspoon salt 1/4 cup sugar 2 eggs, lightly beaten 5 cups flour, approximately
Slowly warm milk over very low heat, remove from burner and let cool for a second or transfer to a small bowl, adding yeast and allow to activate. Transfer mixture to mixer bowl and add melted butter, salt and sugar. Stir until dissolved; add eggs. Using dough hook, incorporate flour a little at a time and mix until dough pulls away and a soft ball is formed. Turn dough on to a floured surface and knead until smooth, about 5 minutes. Place dough into a greased bowl, then flip it over so both sides are coated. Cover with a clean towel and place in a warm spot for about 1 to 1-1/2 hours or until doubled. Punch down the dough, turn onto a floured surface and roll out to about a 1/2-inch thickness. Cut into rounds about 2-1/2 to 3 inches in size. Fold rounds in half lightly pressing together and place rolls close together on greased baking sheets or pans and brush all over with melted butter. Cover again, and place in a warm spot to allow to rise again, about 30 to 40 minutes. Bake in a preheated oven at 425 degrees for approximately 15 minutes, or until nicely browned. Brush with additional melted butter if desired. This makes about 1-1/2 to 2 dozen yummy rolls, perfect for Thanksgiving dinner!
2 c. warm water l tsp. salt 1/2 c sugar 1/2 c. cooking oil 2 pks. dry yeast 1/4 c. warm water 5 c. flour
Place yeast in 1/4 c warm water. Measure and sift flour. Set aside. Pour warm water and softened yeast into large mixing bowl. Stir in salt, sugar and oil. Add flour gradually. The mixture will be soft enough to stir with a large wooden spoon. Cover with cloth and let rise until double in bulk. Put in refrigerator or use immediately. Bake in a 350 degree oven until brown 30 or 45 min. I melt real butter in a pan and place my rolls in the butter to cook. They are so good.
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