Aunt Hazel’s Rolls


Aunt Hazel's Rolls
  1. 5 lbs flour
  2. handful salt
  3. 2 pkg (or 4 1/2 tsp) yeast
  4. 1/2 cup sugar
  5. 1/2 cup oil
  6. 3 cups water (do not use city water)
  7. 1 cup lukewarm milk
  8. 3 eggs
  1. mix 1 cup lukewarm water, yeast, salt and sugar in a bowl, set aside for 5 minutes while the yeast starts activating.
  2. scald milk
  3. lightly beat eggs in a bowl, set aside
  4. mix scalded milk and 2 cups water. Add and mix 1/2 cup oil, yeast mixture and beaten eggs.
  5. add to flour (minus 2 cups)
  6. kneed for at least 12 minutes (or longer if you have the strength to do it, ask friends to help). Try to add the reserved 2 cups of flour while you kneed if possible.
  7. place in large greased bowl, turn once to coat, cover with plastic wrap, let rise to double (60 to 120 minutes)
  8. punch dough down, let rest 20 minutes
  9. shape rolls and place on a greased air bake pan
  10. *see Aunt Hazel's sticky bun recipe for a fun idea
  11. let rise about double (60 to 120 minutes)
  12. bake 375 degrees F for 12 to 15 minutes, until golden brown
  13. remove from oven
  14. using a paper towel spread butter on the tops.
  15. loosen rolls from pan with a spatula/flipper.
  1. 20 minutes prep time (kneed, kneed, kneed)
  2. 3 hours 20 minutes to 4 hours rise time
  3. 12 to 15 minutes cook time per batch
  4. never cut with a knife or they'll cry. Rip them open with your fingers.
  5. eat right away with gobs of butter.
  6. make turkey or ham sandwiches.
  7. spread with apple butter.
  8. That's how Hazel did it.

The rolls can be taken out of the oven a tad early while they are still just lightly brown. To reheat wrap each in tin foil and bake in the toaster oven at 3:50 for 15 minutes.

Back: Carol & Bill Swink and Paul Homlish Jr. & III
Front: Hazel DeVinney & Edith Longnecker

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