Carolyn's Rolls

Carolyn Nelson

I have ten children and it wasn't Sunday dinner without rolls. When the kids were young they'd get up early on Monday morning to grab the last of the rolls and dunk them into homemade hot chocolate - nothing like Swiss Miss!

2 Tbsp. active dry yeast
1/2 cup warm (but not hot) water
1/2 cup butter (melted)
1/2 cup sugar
3 eggs, well beaten
3/4 cup warm water
2 tsp. salt
4 1/2 cups flour
1/2 cup softened butter

Soften yeast in 1/2 cup warm water.  In large bowl combine butter, sugar, beaten eggs, and 3/4 cup warm water. Stir in salt and 4 1/2 cups flour.  Beat until smooth and well blended. Cover with waxed paper and a damp dish cloth.  Allow to rise one hour.  Punch down, cover, and place in refrigerator over night.

About three hours before baking (less on hot summer days) roll out on a lightly floured surface about 1/2 inch thick.  Spread with softened butter--about 1/2 cup.  Cut in triangles for dinner rolls.  OR roll up jelly roll fashion with butter, cinnamon and sugar and cut for cinnamon rolls.

Place on parchment paper covered cookie sheets or lightly greased pan.  Bake at 375 degrees for 8-10 minutes.