Rolls

Not very many people still make their own dinner rolls. So if you do, you get asked to take them to everything. Last night was the CES Teacher Appreciation banquet and satellite broadcast. Yep, I got asked to make the rolls. My recipe makes five dozen rolls, and I got to figuring that if I have made rolls once a month (a very modest estimate) for the past 30 years I have made approximately 22,000 rolls. If that seems like an exaggeration, just take a look at the pan! Here's the Recipe:

Mix together:
4 cups warm milk
1 cup sugar
1/4 c. yeast
Let stand 10 minutes.

Add:
4 eggs
5 cups flour
Mix for 2-3 minutes and let stand 15 minutes.

Beat down and add:
1 cup oil
4 teaspoons salt
7 cups flour
Mix for 3 minutes
Add 1/2 stick butter and mix another 2 minutes.
Let rise until double in bulk (about an hour).

Pinch off a grapefruit sized piece of dough.
Roll out into a 10-12 inch circle.
Spread with softened butter.
Cut into 8 wedges.
Roll up and place on lightly greased baking sheet.
Allow to rise until double in bulk (about 45 minutes).
Bake 12-15 minutes at 350 degrees.
Makes 60 rolls.