Thursday, November 26, 2009

Resurrection Rolls

Makes 6 dozen

2 packets yeast
1 t. sugar
1 c. 110 water
2 c. milk (scalded, cooled) *
*(next to this, Gram has a note for 2 1/2 c. H2O and 2/3 c. pwd milk)
2/3 c. melted margarine (or veg. oil)
3/4 c. sugar
4 t. salt
2 beaten eggs (room temp)
10-11 cups flour

Proof yeast (put first 3 ingred. in small bowl, stir and let stand until frothy -10 min)
Put sugar, marg., salt, eggs into large bowl.
Add yeast, then flour stirring as you add each cup.
Let stand 10 min.
Knead on lightly floured surface about 10 min. (until smooth and elastic.)
Place in greased bowl, cover and refrigerate
Shape rolls 2 or 3 hours before baking - bow knots.

Bake at 375 for 15-20 min.

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