Baking Goodness

I don't know what came over me, but I volunteered to make 100 rolls for the Women's Broadcast dinner this evening. I don't think I realized it would be two batches instead of just one. I decided to work from home on Friday thinking I could get both batches done, but then I had to go in for an hour in the middle of the morning and that messed up the schedule for one batch. In the end, I made one batch on Friday and then got up early to make the other batch today before scooting off to the church for a baptism at 10:00.

These rolls really are super easy to make. The best trick of all that my mom taught me is to use the pizza cutter to slice the circle of dough into triangles to roll up into crescents. It's brilliant. I wish I could have thought it up, patented it, and gotten rich off of it. Maybe it's not that kind of idea, but it sure makes these rolls easier.

Evelyn's Rolls

2 tablespoons yeast (2 packages, not rapid rise)
½ cup lukewarm water
(Optional - 1 teaspoon sugar for the yeast to eat)
1½ cups milk
1 cup margarine
1 cup sugar
6 eggs, beaten
1 teaspoon salt
7-8 cups flour (no more than 8 cups)

Mix yeast, water, and sugar in a bowl and set aside. Heat milk and margarine together until the margarine melts. Combine eggs, sugar and salt, and add milk mixture. Mix in the yeast. Add flour 1 cup at a time and mix - dough remains sticky. Let rise until double.

Take ¼ of the dough, roll out into a circle (⅜- to ½-inch thick), and then cut like a pie into 8 to 10 wedges. Roll from the wide end to the tip, and shape into crescent rolls with the tip on the bottom. Let rise 1 hour. Can set for 5-6 hours. Bake at 375° for 10 minutes or until lightly browned. Brush tops with butter as soon as you remove them from the oven. Makes about 36 rolls.