Place milk, butter, 3 Tbsp. sugar and salt in pan and scald; cool. Dissolve yeast and remaining sugar in water. Allow to foam to top of cup. Mix yeast mixture with liquids, adding flour. Stir and mix well. Place in greased bowl and let rise for 1-2 hours or place in refrigerator overnight to rise. Punch down dough and place on floured board. Knead into large ball. Cut into quarters and then into eighths. Make into rolls or buns. Let rise about 1 hour. Bake at 423 degrees for 14-20 minutes. Sprinkle dough with butter, cinnamon and raisins to form into rolls if used for buns. Slice while hot. Yield: 30 rolls.
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