Email to NELDA FOUST      

EDNA MAE'S ROLLS

Source of Recipe


Given to Nelda Foust by Shannon Kesey



List of Ingredients



• 1 cup boiling water
  
• 1 1/2 sticks oleo
  
• 2 pkgs. dry yeast
  
• 1/2 cup warm water
  
• 3/4 cup sugar
  
• 1 cup milk
  
• 2 eggs
  
• 2 tsp. salt
  
• 6 cups flour
  






Instructions



1. In a large bowl of mixer pour 1 cup boiling water over 1 1/2 sticks oleo. In small bowl mix 2 pkgs dry yeast with 1/2 cup warm water.
   
   
2. Add 3/4 cup sugar to oleo and water. Add 1 cup milk, 2 eggs and 2 tsp. salt. Mix well with electric mixer. Next add yeast mixture and then 6 cups flour. Cover and let rise 2 hours. Punch down and keep covered and store in refrigerator overnight.
   
   
3. When ready to use, take out required amount of dough and roll out on a well floured board. Cut or pinch off rolls. Let rise 2 hours. Bake at 400 until brown.
   
   






Final Comments


Cinnamon Rolls:
Use basic roll dough as base. Roll out desired amount to about 1/4 inch thick. Spread generously with soft butter. Mix sugar with cinnamon and spread over butter. Roll as tightly as possible and slice with a floured knife. Put in greased pan and let rise 2 hours. Bake at 400 until brown.