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“A hand me down recipe in our family. This is a versatile dough and we use it to make cinnamon rolls as well. The smell of these fresh baked rolls bring back memories of my mother.”
READY IN:
3hrs 20mins
SERVES:
20
YIELD:
20 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl combine the dissolve the powdered milk and sugar in the warm water and then stir in the yeast. Allow to proof until a creamy foam forms.
  2. Stir in the beaten egg, melted butter and salt.
  3. Then slowly add the 4 1/2 cups flour or enough to make a soft dough.
  4. Knead on a lightly floured surface until smooth. Place in a well oiled bowl and turn to coat. Cover with plastic wrap.
  5. Let rise until doubled in bulk, about 1 hour. Punch down and let rise until doubled in bulk again.
  6. Pre-heat oven to 400 degrees, shape into 20 rolls and place in a 9 x 13 greased cake pan. Cover and let rise until doubled.
  7. Bake for 20 minutes or until golden brown.

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