Directions: |
Directions:Dissolve the 2 packets of yeast in the warm water and set aside. Next, you will want to scald your milk. To do this, add 1 1/2 cups of milk to a medium sized sauce pan (enough to accommodate 7 - 7 1/2 cups of flour) and scald. To scald, let the milk get hot enough to form a thin layer of film on top. Do not let it come to a boil. Once it forms a film, remove from heat and add 1 stick of Imperial butter and let it melt. Then add your sugar and salt and stir until dissolved. Add 2 beaten eggs to the mixture and stir well. Then add 4 cups of flour and beat until smooth. Add 3 more cups of flour and mix until it forms a ball (a ball you should be able to knead) and add the other 1/2 cup of flour if ball is sticky. Knead bread for 3-5 minutes on a floured board to form a smooth ball of dough. Place dough in a large greased bowl. You can use oil or Crisco to grease your bowl. You then want to turn your dough over so all sides of dough are greased. Pat the top down and place a thin clean cloth or paper towel to cover your dough. Set aside in an oven that is turned off (this keeps all drafts away for it to rise properly) and leave in oven to rise for 1 1/2 hours or until double in size. Remove from oven and punch dough down and make into golf sized balls and place in greased 9x13 pan about a quarter of an inch apart. Set balls aside and cover for another 30-45 minutes so they can rise more. Pre-heat oven to 375 degrees and bake 15-20 minutes until golden on top. Once you remove from oven, brush the top with butter. Tip to remember: Since the recipe makes so many, they freeze well so you can enjoy them later! |
This recipe for Yeast Rolls is from