Rolls Sister Platt2 T yeast, 1 regular & 1 quick rise1 c warm water
½ c. sugar
½ c. margarine
1 t. salt
1 can evaporated milk (preferred, or 1 cup cold water)
3 beaten eggs
7 c flour
1 cube margarine, at end
Dissolve yeast in warm water. Pour 1 c. boiling water over sugar, margarine, and salt and mix.Stir canned milk. Add eggs, yeast mixture, and 4 cups flour. Mix well. Then add 3 cups flour. Mix all until dough forms a good gluten (it will be soft and sticky). In a large bowl pour a small amount of oil on the bottom. (Just enough to coat the bottom after it is spread out). Put in dough and then roll it over (so dough has oil all over it). Cover with a clean dish towel and let rise until doubled in size (a warm sunny place, or by a heater, or pilot light works best) 30 min. to 1 hr. usually. Roll out ½ dough on a lightly floured surface to 3/8 inches thick. Melt 1 cube margarine in at least 6 inch shallow bowl. Cut out rolls with 3” to 4” cookie cutter. Pick up 1 round of dough, pat it gently into an oval, then using a sharp knife make an impression in the middle. Dip bottom half of roll in melted margarine then place roll on cookie sheet (greased or sprayed with non-stick spray) so that the buttered half is folded in the middle. When pan is full of rolls, place in warm place, cover with towel. Let rise until doubled in size. Bake 350 for 15 min or until golden brown. Brush tops with melted margarine. Can make crescent rolls shape if desired.
