| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Indian | 1 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/4 | c | Butter |
| 2 | pk | Dry yeast |
| 5 | c | Flour (approximate) |
| 3/4 | c | Sugar |
| 1 | ts | Salt |
| 2 | Eggs |
INSTRUCTIONS
I am sending along a recipe from each of these ladies. The pineapple turnovers from Grandma Elliott are one of the few things she made that were absolutely wonderful - so don't let my comments on her cooking abilities scare you away from attempting these treats! Grandma Todd's rolls were famous throughout Park County, Indiana, where she lived and worked. Sometimes she would make the dough into cinnamon buns, instead of plain dinner rolls. However you make them, they are delicious. Heat together 1 cup water, butter, sugar and salt; cool to lukewarm. Dissolve yeast in 1/2 cup warm water. Add to lukewarm sugar mix. Beat in eggs and 1 cup flour. Add approximately 4 cups more flour to make a soft dough. Knead on a floured board until smooth and elastic, approximately 10 minutes, refraining from adding more flour, unless necessary. Place dough into a greased bowl, turn to coat all sides, cover and allow to rise in a warm spot until doubled in size. Punch down dough and form into rolls of desired size. Place into greased pans, cover and allow to double. Preheat oven to 375F. When rolls have proofed, place in oven and back until golden brown, approximately 20-25 minutes. Remove from oven and brush with melted butter. Serve hot or cooled. Posted to Bakery-Shoppe Digest V1 #221 by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Sep 05, 1997
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