Julia's Rolls

Julia Moffitt

I've made this recipe for years and it never fails to be good. (This recipe can also be used for cinnamon rolls - add 1/2 cup more sugar and 2 cups milk instead of 1 cup milk and 1 cup water.)

5 cups flour
2 Tbsp. dry yeast
1 cup hot water
1 cup hot milk
1/2 cup butter, softened
1/2 cup sugar
1 tsp. salt
2 eggs (at room temperature)

Mix with regular beater 2 cups flour, 1 cup hot water, and 1 cup hot milk, let stand until 110 degrees and then add yeast; let stand for 10 minutes. In separate bowl cream together butter, sugar, and salt (I just use a fork). Add creamed mixture to yeast mixture. Add 1 more cup flour and 2 eggs (at room temperature). Mix 2 minutes. Change to dough hook, add enough flour to make a soft dough. After all flour is added mix for 5 minutes. Put the dough in a greased bowl and cover until doubled, about 1 hour. You can punch dough down as many times as needed until you're ready to roll them out. When ready, divide dough into 2 pieces and roll each out with a rolling pin on a floured surface. Cut and shape into desired type of roll. Place rolls on a greased cookie sheet and bake at 400 degrees for 8-10 minutes. Makes 2 dozen.