Annie Mae Jones' Yeast Rolls
Yield
1 batchPrep
25 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ½ | cups |
all-purpose flour
|
|
| ¾ | cup |
milk
|
|
| ⅓ | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 2 | packages |
yeast, active dry
dry |
|
| 4 | tablespoons |
butter
at room temperature |
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | l |
all-purpose flour
|
|
| 177 | ml |
milk
|
|
| 79 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 2 | packages |
yeast, active dry
dry |
|
| 6E+1 | ml |
butter
at room temperature |
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
Directions
In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast and salt.
Combine milk, water, and butter in a saucepan. Place over low heat and stir until butter is melted.
Mixture should be just warm, about 120 degrees F. on thermometer.
Gradually add milk mixture to dry ingredients and eat for 2 often.
Add eggs and beat well.
With a wooden spoon stir in sufficient additional flour, turn out on a lightly floured board and knead about 10 minutes, or unil satiny and smooth.
Form into a ball and place in a warm bowl that has been generously greased with soft butter at room temperature.
Turn to coat all sides with butter. Cover and let rise in a warm place until double in bulk, about 1 hour.
Punch down and shape into small balls. Place about ½ inch apart on greased baking sheets and again let stand free from drafts in a warm place until double in bulk.
Bake in preheated 350℉ (180℃). oven for 25 to 30 minutes, or until lightly browned.
Serve warm.
