Grandma barker's yeast rolls

12 servings

Ingredients

Quantity Ingredient
1 cup BOILING WATER
¾ cup NONFAT DRY MILK POWDER
2 teaspoons SALT
½ cup SUGAR
½ cup BUTTER OR MARGARINE
1 pack 4 oz. YEAST
1 cup WARM WATER
7 cups SIFTED FLOUR

Directions

POUR BOILING WATER OVER MILK POWDER AND SALT IN A BOWL. WHISK UNTIL SMOOTH. MIX IN SUGAR AND BUTTER. COOL TO ROOM TEMPERATURE.

SPRINKLE YEAST OVER WARM WATER IN A LARGE MIXING BOWL. BEAT IN 1 CUP FLOUR. COVER AND LET STAND FOR 15 MINUTES.

ADD THE COOLED MILK TO THE YEAST MIXTURE. BEAT IN BY HAND ENOUGH FLOUR TO MAKE A SOFT DOUGH. ADD FLOUR 1 CUP AT A TIME.

TURN DOUGH OUT ONTO A FLOURED SURFACE AND KNEAD BRISKLY FOR 3 MINUTES.

SHAPE DOUGH INTO A BALL AND PLACE IN A WELL BUTTERED BOWL. TURN DOUGH TO COAT ALL SIDES AND COVER WITH CLOTH. LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE. PUNCH DOUGH DOWN AND KNEAD ON A FLOURED SURFACE FOR 3 MINUTES. LET RISE AGAIN UNTIL DOUBLED IN BULK. PUNCH DOWN.

ROLL OUT DOUGH ON FLOURED SURFACE TO ½" THICKNESS. CUT WITH BISCUIT CUTTER AND PLACE ROUNDS ON UNGREASED COOKIE SHEETS, 1½" APART.

COVER WITH A CLOTH AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN BULK.

NEAR THE END OF RISING, PREHEAT OVEN TO 3750F. PLACE ROLLS IN OVEN AND BAKE FOR 12 TO 15 MINUTES.

NOTE: ROLLS ARE ABOUT 127 CALORIES EACH AND COST ABOUT $0.68 PER DOZEN.

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