Rolls

Karen Sokol

This is the #1 comfort food according to my brother, Steve. My mother made and sent Steve packages of rolls on his mission to the southern states. When it took longer than usual for them to arrive and they would be moldy. He was always grateful to get them. It has to be doubled at Thanksgiving time. Mother got this recipe from her cousin Nov. 22, 1945.

1½ c. milk

1/2 c. sugar

1/2 c. (1 cube) butter

2 tsp. salt

Scald in a saucepan. (I usually mix in a large glass bowl and warm in the microwave until butter is melted and sugar dissolves when stirred.)

Let cool and add:

3 eggs, well beaten

2 T. yeast, dissolved in 1/2 warm water

About 6 c. flour

Mix with a spoon until dough is soft, it will be sticky. (Add enough flour that it stays together and is not too sticky. Too much flour makes rolls tough.) Leave in bowl and let rise until doubled in size for about 1 hour.

Roll out on floured counter top so you have a rectangle like shape, about 5/8" thick. Cut into approximately 1½ " X 5" strips. Tie each strip into a knot and place on greased cookie sheet. Let rise until doubled in size again, about an hour. Bake 375 degrees for about 10 minutes or until they just start to look golden in color.