Wednesday, May 25, 2011

Yeast Rolls


The Spicery’s Rolls - a restaurant in downtown Glendale, Arizona

1 1/2 c. boiling water

1/2 c. margarine (or butter)

1 1/2 t. salt

1 c. sugar

1 1/2 c. additional water (not boiling)

6 oz. evaporated milk (small can)

1/4 c. yeast (that is correct)

9 1/8 cups flour

Makes 3 dozen large rolls.

In a large bowl, pour boiling water over margarine. Add salt and sugar and stir well. When margarine is melted, mix in additional water. Stir in evaporated milk and yeast. Let bubble. Slowly add flour. Turn out on a floured board and knead about 10 minutes. Next, grease a large bowl thoroughly, put the dough in it and turn it over so the surface will be greased. Let rise in a warm place until doubled, punching down twice, about 1 hour. Form into dinner rolls, let rise until doubled. Preheat oven to 375* 20 minutes before baking. Bake for 20 minutes. Makes 36 rolls. (These rolls are HUGE! I made these for preschool, but didn't have time for them to "double in size". They were still good. Very sweet compared to my dinner rolls.)

msk notes: after forming into rolls place in buttered pans, cover with tea towels to rise in warm location.

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