Grandma Clark’s Yeast Rolls

Quick Yeast Dough

Ingredients:

• 1 c. warm water
• 2 pkg. dry yeast (I use the quick rise variety)
• 1/2 c. dried skim milk
• 1/2 c. sugar
• 1/2 tsp. salt
• 3 eggs
• 1/2 c. butter or margarine, melted and cooled slightly
• 4 1/2 c. flour

Directions:

1. Dissolve water and yeast in a large mixing bowl.
2. Stir in dried milk, sugar and salt. Add the eggs one at a time and beat vigorously. Add the butter, and then stir in the flour gradually until smooth.
3. Knead the dough on a floured surface for 7-10 minutes. Have extra flour on hand while you knead, so the dough isn’t too sticky.
4. Put about 1 tsp. olive oil into a large bowl. Place dough in bowl and roll the dough in the oil. Let the dough rise in a warm place (like an oven, but make sure it’s not too warm, otherwise you’ll kill the yeast). The dough will double in size.
5. Punch dough down. Roll dough out and create desired shape. To make crescent rolls, roll dough into a circle and cut like a pizza (you will have triangular shaped pieces), then roll each slice from the base of the triangle to the tip. You can bring the ends close together to make the crescent or leave straight.
6. Once the dough is shaped let it rise again in a warm place.
7. Bake at 350F for 10-12 minutes.

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Grandma Clark’s Yeast Rolls

Recipe by RC

Ingredients

• 1 c. warm water

• 2 pkg. dry yeast (I use the quick rise variety)

• 1/2 c. dried skim milk

• 1/2 c. sugar

• 1/2 tsp. salt

• 3 eggs

• 1/2 c. butter or margarine, melted and cooled slightly

• 4 1/2 c. flour

Directions

• Dissolve water and yeast in a large mixing bowl.
• Stir in dried milk, sugar and salt. Add the eggs one at a time and beat vigorously. Add the butter, and then stir in the flour gradually until smooth.
• Knead the dough on a floured surface for 7-10 minutes. Have extra flour on hand while you knead, so the dough isn’t too sticky.
• Put about 1 tsp. olive oil into a large bowl. Place dough in bowl and roll the dough in the oil. Let the dough rise in a warm place (like an oven, but make sure it’s not too warm, otherwise you’ll kill the yeast). The dough will double in size.
• Punch dough down. Roll dough out and create desired shape. To make crescent rolls, roll dough into a circle and cut like a pizza (you will have triangular shaped pieces), then roll each slice from the base of the triangle to the tip. You can bring the ends close together to make the crescent or leave straight.
• Once the dough is shaped let it rise again in a warm place.
• Bake at 350F for 10-12 minutes.