Yeast Rolls

Yeast Rolls

3 eggs
1/2 c. sugar
1 t. salt
1/2 c. melted butter/cooled
2 T. yeast dissolved in 1/4 c. warm water (2 pkg.of yeast)
1 c. water
5 c. flour (can substitute some of white flour for 1/4 c. wheat bran and/or 1/4 c. flax seed to equal total 5 cups.)

Beat eggs, sugar, salt, butter, yeast and warm water adding flour 1 cup at a time.  Beating after each cup of flour added.

Butter top
Let raise until double
Roll into balls, grease pan or muffin tins
Let rise again until they double in size
Bake 425' for 12 minutes

(Don't let raise before freezing, just roll into balls and freeze on a greased cookie sheet. Once frozen remove from cooking sheet and place in ziploc bag until ready to use.  (This helps prevent them from drying out and having a white color top after baked.  Then pull out desired amount and let defrost for up to 4 hours.

If short on time, due proofing in the oven.  Turn the oven to 100' F and once the temperature is up, turn oven off and place the rolls in warmed oven to let rise for 1/2 hour.  Then bake according to directions)


Makes 2 dozen

Source: Kelly Young