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