Prep 4 hrs
Cook 25 mins
These may take a little time, but they will melt in your mouth. Shirley made these at all our family gatherings at their house and they are worth the trouble. Thanks Shirley!
- 5 -6 cups unsifted flour
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons salt
- 2 (1/4 ounce) packages active dry yeast
- 1 cup milk
- 2⁄3 cup water
- 1⁄4 cup oleo
- 2 eggs (room temperature)
- In a large bowl, mix 2 cups of flour, sugar, salt and UNDISSOLVED Yeast.
- Combine, milk waterand margarine in a sauce pan.
- Heat over low heat until very warm (butter does not need to melt).
- Gradually add to dry ingredients and beat 2 minutes.
- Add eggs and 3/4 cup flour; beat 2 more minutes.
- Stir in enough more flour to make a stiff dough.
- Turn out on a lightly floured board.
- Knead until smooth and elastic, about 10 minutes.
- Cover with plastic wrap and then a towel; let rise 20 minutes.
- Punch down dough.
- Form into round balls and place in greased pan.
- Brush with oil.
- Cover pans (loosely) with plastic wrap.
- Refrigerate 2 to 24 hours.
- When ready to bake, remove from refrigerator and uncover CAREFULLY.
- Let stand at room temperature 10 minutes.
- BAKE AT 375° for 20 to 25 minutes or until done.
- When done brush with butter and enjoy!
I tried your recipe and my family loved them. I don't think it took long to make them. I tried again with half whole wheat and I loved them. The third time I tried honey and yogurt and they were gone in minutes. Thanks for sharing
Great Recipe!!!! I used this recipe for my Wed night dinner. Two small changes, I used only one pkg yeast and 1/2c milk,1/2c heavy cream. I didn't think this recipe took any longer that any other. I've been making bread since I was 11 yr old. The product was a pleasantly dense, sweet, tall roll.Next time I will use the 2 pkgs of yeast just to see the difference. I will add this to my list of recipes to keep. Thank you, Darlene and Shirley wherever you are.