Can’t you smell them now!

Warm yeast rising in the heat~

My mom seems to make homemade yeast rolls several times a year. And my favorite part is punching the dough down after it has risen for the first time. ~~POW~~

MOM’S YEAST ROLLS

2 pkgs. active dry yeast (Fleischmann’s)
1/4 c. really warm water
1 c. milk
1/2 c. butter
1/2 c. sugar
1/2 tsp. salt
3 eggs, beaten
5-6 c. flour

Scald the milk in a small sauce pan and then add the sugar and the butter and let cool for a little while. Meanwhile dissolve the yeast in the warm water until completely dissolved. Don’t have the water too hot or it will kill the yeast, too cool and it won’t dissolve. I just use hot tap water. Place the milk mixture in a large mixing bowl when it has cooled. Add the salt and the beaten eggs. Then add the yeast mixture.

Next start adding the flour. Only add 2 c. to begin with and mix well, then add one c. at a time until it is hard to mix with a spoon and not too dry. You want it to be a little sticky.

Then dump onto floured countertop and knead it for about 5-10 minutes until it is pretty smooth. Then place it in a buttered bowl, fairly large, so it can raise. Place it in a warm, draft-free spot to raise. This will take about 1-2 hours depending on the area it is raising in.

When it is doubled in size, punch ~~POW~~ the dough. Then make each roll into whatever design you want to. I usually make cloverleaf rolls which is where I take enough dough for one roll and divide it into 3 small balls and place each one in a muffin pan. You can also make them in 2 13×9 pans too, I just like the individual rolls.

Now, you need to let them raise again until rolls are just about doubled in size, this rising will be faster than the first one, about 30-45 minutes. Cover the rolls with a very light weight towel so they don’t dry out while raising.

You can also brush them with melted butter before baking too. Bake them at 350 for about 10-12 minutes until golden brown.

Enjoy! Makes 24 rolls