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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 42 |
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This is one of the very first recipes I tried when learning to make my own bread. I used to bake up huge batches to freeze them and would leave the hot rolls to cool on racks before packaging them up. I would come back later and there would be quite a few rolls mysteriously missing. and three little tummies that were too full for dinner. Ingredients:
2 (1/4 ounce) packages active dry yeast |
1 cup sugar, plus |
2 tablespoons sugar, divided |
1 1/2 cups warm water, divided (110 to 115 ) |
1 cup milk |
1/2 cup butter or 1/2 cup margarine |
2 eggs |
2 teaspoons salt |
8 1/2-9 cups all-purpose flour |
butter or margarine, melted |
Directions:
1. In a large mixing bowl, dissolve yeast and 2 tablespoons sugar in 1/2 cup water.
2. In a saucepan, heat the milk, butter and remaining water to 110-115; add to yeast mixture.
3. Add eggs, salt, 5 cups flour and the remaining sugar; beat until smooth.
4. Add enough of the remaining flour to form a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch dough down.
9. Divide into thirds; roll each portion into a 14- inch roll.
10. Divide each roll into 14 pieces. Roll pieces into 9-in.ropes and tie into knots.
11. Place the rolls 2 inches apart on greased baking sheets.
12. Cover and let rise until doubled, about 30 minutes.
13. Bake at 350 for 15- 20 minutes or until golden brown.
14. Brush with melted butter.
15. Yield: 3-1/2 dozen.
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