Crawford Bakery Rolls
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A copycat recipe from Crawford Bakery.
- Ready In:
- 2hrs 20mins
- 3 cups milk
- 3⁄4 lb margarine or 3/4 lb butter
- 9 whole eggs
- 1 1⁄4 cups sugar
- 1 tablespoon salt
- 7 cups flour
- 2 (1/4 ounce) packages dry yeast (not rapid-rise)
- 2 tablespoons sugar
- 3⁄4 cup warm water, 95
- 7 cups flour
- Heat the milk and margarine until melted (but not too hot).
- In a large bowl mix eggs, 1 1/4°C sugar and salt. Add milk mixture and 7°C flour and mix with hands.
- Put yeast, warm water and sugar into a bowl and set aside to proof.
- When thick and bubbly mix until smooth and add to the mixture. Add remaining 7°C flour, one cup at a time, mixing with your hands (dough will be very soft and sticky - don't add more flour).
- Grease the top with margarine, turn over and grease again.
- Cover with a damp towel and let rise in a warm place 20 to 30 minutes (this step may be omitted if you're in a hurry).
- Punch down the dough and divide into quarters, halves or use all of the dough. Roll out into a circle 1/4 inch thick on a floured surface. Cut into 12 wedges if using a quarter of the dough; 24 wedges if using half or 48 for all the dough.
- Roll up the wedges from the wide end to the pointed end, place on a cookie sheet and let rise until doubled (about 1 hour).
- Bake in the center of a preheated 350°F oven for about 20 minutes or until golden brown (if you like, a pan of water can be placed on the bottom rack of the oven).
- If using a quarter of the dough at a time (this makes 1 dozen) the remaining quarters may be put into floured Ziploc bags to be refrigerated for 2 days or to freeze for 1 month.
- Thaw the frozen dough over night in the refrigerator before using.
- The dough does not have to be at room
- Note: you can also use this dough to make cinnamon rolls, pecan rolls, tea rings or Danish rolls.temperature to roll out.
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