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Rolls, Aunt Natalie’s Recipe

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This recipe for Rolls, Aunt Natalie’s, by , is from Cookbook for Cameron, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Natalie Paris McKenry
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
˝ c. sugar
2 tsp. salt.
2 c. warm milk.
2 pkgs yeast
2 beaten eggs
˝ c. oil.
4-5 cups (always takes several more cups of flour)

Directions:
Directions:
Stir ˝ c. sugar and 2 t. salt.
Add 2 c. warm milk.
Stir in 2 pkgs yeast, until dissolved.
Add 2 beaten eggs and ˝ c. oil.
Add 4-5 cups (always takes several more cups of flour) until a soft dough consistency.
Place dough in a large bowl, pour a few drops of oil on top of dough. I spray the inside of two gal. zip lock bags with Pam and divide the dough between them. Easy to store in refrigerator and easy to remove some of the dough for rolls.
Cover bowl and refrigerate until ready to use or at least 5 hours.
2 hours before baking rolls, remove as much as needed from refrigerator. (Remainder of dough will keep several days in the refrigerator)
Butter hands and make into rolls.
Place on greased cookie sheet and let rise for 2 hours.
Bake at 350 and watch – take about 10 minutes.

Number Of Servings:
Number Of Servings:
Lots!
Preparation Time:
Preparation Time:
at least 5 hours in the refrig.
Personal Notes:
Personal Notes:
Taken to most all Paris family gatherings. Make the dough the night before you need the rolls. It makes serving hot rolls so much easier. The dough will keep in the refrigerator for days, allowing for fresh rolls with just rising and baking time.

Natalie was Burke Paris' sister. Her husband John McKenry married Ed and Ginger.

 

 

 

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