Grandmother’s Yeast Rolls

aunt emily's rolls

Grandmother’s Yeast Rolls
(18 rolls)

1 pkg. dry yeast
1 cup lukewarm water
1/3 cup dry powdered milk
1/4 cup sugar
1/2 t. salt
1/4 cup vegetable oil
1 egg
About 3 cups bread flour (may use part whole wheat)

Dissolve yeast in water. Add other ingredients, mix well. The dough should look soft.

Cover and let rise until double in bulk (about 1 hour). Punch down. Roll out on floured surface and cut into rolls, cinnamon buns, etc. as desired. Place on greased baking sheets 1/2 to 1 inch apart. Brush tops with melted oleo or butter. Let rise until double in bulk (30 minutes to 1 hour). Bake at 350 degrees for 20 minutes. In my oven, I bake them on the bottom rack for 10 minutes, then move them to the top rack for 10 minutes.

Aunt Emily’s rolls: Just use Grandmother’s recipe, but instead of making 18 from a recipe, divide the dough into 6-8 parts for huge rolls. They make heavenly hamburger buns or BBQ buns! They are also very good for breakfast. Everyone just loves them!!

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