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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 50 |
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This recipe came from one of my mothers school lunchroom cooks - versatile and very tasty yeast rolls Ingredients:
5 lbs bead flour |
1 1/2 cups sugar |
1 1/2 lbs sheds spread |
1 1/2 tsp salt |
3 pkg fleshmans yeast |
3 cups hot water |
5 eggs |
Directions:
1. Dissolve yeast in 1 1/2 cups warm water with 1/2 cup sugar
2. Combine 1 cup sugar, 5 eggs, salt and stir
3. Melt margarine in 3 cups hot water and add to above mixture.
4. When lukewarm, add the yeast mixture and mix with all of the dry ingredients.
5. Knead about 1/3 of the mixture at a time on a lightly floured board.
6. Place the 1/3 kneaded portion in a greased bowl, turning over so the greased portion is on the top.
7. Repeat the same steps for the other 2/3 of the dough.
8. Cover and let rise until double in bulk (about 1 hour)
9. Punch down and roll out on the lightly floured board to about 1/2 inch in height.
10. Cut to size and place on a lightly greased sheet pan.
11. Brush tops with a little melted butter and let rise again until double in bulk.
12. Bake at 375 degrees about 15 minutes until lightly brown.
13. Brush tops again with melted butter.
14. These freeze well in a ziploc.
15. You can also put the dough in a bread pan and make loaves
16. My favorite is Cinnamon Rolls
17. When flattened out to 1/2 inch, brush with melted butter and sprinkle with cinnamon/brown sugar mixture, raisins, and nuts.
18. Roll up in a log and slice about 1/2 to 1 inch slices and place in lightly greased pan.
19. Brush the top with melted butter and let rise until double in bulk
20. Bake at 375 until golden brown
21. Make a confectioners sugar glaze to go over the warm rolls.
22. Oh my God........
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