Prep 2 hrs
Cook 10 mins
World famous, if it's truly a small world.
- 2 (1/4 ounce) packages dry active yeast
- 1 cup water
- 1 teaspoon sugar
- 2 cups evaporated milk
- 1⁄2-1 cup butter
- 2 eggs
- 1⁄2 cup sugar
- 1 cup flour
- 1 pinch salt
- 7 -9 cups flour
- Combine dry yeast in a bowl with a teaspoon of sugar and warm water.
- Scald milk (heating almost to boil but not burning) and remove from heat.
- Add stick of butter and eggs to milk.
- Let cool and add to yeast mixture.
- Begin adding sugar and flour, adding slowly.
- Blend until thick then knead by hand until thoroughly mixed.
- Cover and let rise until double.
- Cut dough into several small, pie slice shape pieces.
- Roll from the skinny part in tuck the small edge inches.
- Cover with towel until they rise until double.
- Bake at three fifty for ten minutes until done.
These were very nice, soft rolls, and I liked the croissant-like shape. In case the recipe isn't successfully edited, I think you should add the eggs, lightly beaten, into the milk along with the butter.
Eric, thank you, thank you, thank you! My grandmother who passed away used to make these and I could never find the recipe. They are the best! I am now a military spouse overseas and miss home so much. You have just brought a piece of America home to me. Thank you from the bottom of my heart. ~Proudmilitarywife