GREAT-GRANDMA BARKER'S HOMEMADE YEAST ROLLS
Source: Memory Lane Recipes - Macon Evangelistic Church
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1 c. boiling water |
1 (1/4 oz.) env. active dry yeast |
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3/4 c. nonfat dry milk powder |
1 c. warm water (105'E to 115-F) |
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2 tsp. salt |
6 to 7 c. sifted all-purpose flour |
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1/2 c. sugar |
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1/2 c. (1 stick) butter or margarine (at room |
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temperature) |
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Pour boiling water over milk powder and salt in bowl; whisk smooth. Mix in sugar and butter. Cool to room temperature.
Meanwhile, sprinkle yeast over warm water in large bowl. Beat in 1 cup flour. Cover and let stand at room temperature until foamy, about 15 minutes. Add the cooled milk to the yeast mixture in large bowl. Beat with enough of remaining flour by hand, 1 cup at a time, to make soft, but manageable, dough.
Turn dough out onto well floured pastry cloth or board. Knead briskly 2 to 3 minutes. Shape into ball. Place in well buttered large bowl and turn to bring buttered side up. Cover with a clean, dry cloth. Let rise in warm place until double in size, about 1 to 1 1/2 hours. Punch down dough. Knead on floured cloth for 3 or 4 minutes, or until satiny and elastic. Shape into ball. Place in large buttered bowl and turn to bring buttered side up. Cover and let rise again until double in size, about 45 minutes to 1 hour.
Punch dough down; knead quickly and roll out 1/2 inch thick. Cut with biscuit cutter and place on ungreased cookie sheets 11/2 inches apart. Cover and let rise in warm place until doubled, about 45 minutes. Bake at 375' for 12 to 15 minutes.