|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Regular margarine||1⁄2 Cup (8 tbs)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115 F)|
|Active dry yeast||2 Tablespoon|
|Eggs||2 , beaten|
|Unsifted all purpose flour||4 1⁄4 Cup (68 tbs)|
|Soft butter/Margarine||1 Tablespoon|
Heat the milk just until bubbles form.
Add sug- ar, salt, and 1/2 cup butter; stir to dissolve.
Cool to lukewarm.
If possible, check temperature of warm water with thermometer.
Pour into large, warm bowl.
Sprinkle the yeast over water, and stir to dissolve.
With a wooden spoon, stir in milk mixture, beat- en eggs, and 2 cups flour; beat until smooth- about 2 minutes.
Gradually add rest of the flour, beating until dough is stiff, smooth, and cleans side of bowl.
Turn into large, greased bowl.
Brush with soft butter.
Cover the bowl with foil; refrigerate for 2 hours.
Dough will rise to top.
(May be refrigerated up to 3 days.) To use: Cut off amount needed; refrigerate the remainder.
Shape and bake as directed, below.
Makes 2 dozen rolls.
Serving size: Complete recipe
Calories 3568 Calories from Fat 1103
% Daily Value*
Total Fat 125 g193%
Saturated Fat 72.8 g363.8%
Trans Fat 0 g
Cholesterol 714.1 mg238%
Sodium 4129.3 mg172.1%
Total Carbohydrates 527 g175.5%
Dietary Fiber 20.6 g82.6%
Sugars 111.1 g
Protein 85 g171%
Vitamin A 76.9% Vitamin C 0.15%
Calcium 38.1% Iron 175.4%
*Based on a 2000 Calorie diet