Quick Rising Sweet Rolls
|Active dry yeast packages/3 cakes compressed yeast||3|
|Water||3⁄4 Cup (12 tbs)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Unsifted all purpose flour||5 1⁄2 Cup (88 tbs)|
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand a few minutes; then stir until dissolved.
Pour hot milk over sugar, salt, and butter.
Cool to lukewarm.
Stir in the yeast mixture, eggs, and 3 cups flour; beat until smooth.
Stir in additional flour to make a soft dough.
Turn dough out onto floured board; knead until smooth and elastic, about 8 minutes.
Place the dough in a greased bowl; turn the dough to grease it on all sides.
Cover; let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes.
Punch the dough down and turn out onto a lightly floured board.
Proceed according to directions for the desired shapes .
Bake in preheated hot oven (400°F.) for 12 to 15 minutes.
Makes 3 to 4 dozen, depending on the shape of rolls.