To the scalded milk, add oleo, sugar and salt. Let cool to lukewarm. Dissolve dry yeast in warm water. Stir well. Beat eggs well and then mix eggs and yeast. Add to scalded milk mixture. Add 5 cups sifted flour. Beat with mixer and add 1 more cup of flour. Beat by hand until flour blends. Knead in very lightly 1/2 cup flour. Separate into two lightly greased bowls and let rise to double in size. Takes approximately 1 hour or a little more. Knead on pastry board again and shape into rectangle. Cut off pieces of dough, roll in hand and shape rolls as desired. Place on greased cookie sheet and let rise again until finger pressed on top does not leave a mark on dough. Bake 9 to 10 minutes at 350°. When still hot, spread melted butter or oleo over top.
*For sweet bread, use 1 cup sugar.
*For hot rolls, use 2/3 cup to 3/4 cup sugar.
Ingredients
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Rolls
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2 cups scalded milk
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1 stick oleo
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3/4 cup sugar
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1 teaspoon Salt
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2 packages dry yeast
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1/4 cup warm water
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3 Eggs
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6 1/2 cups flour, separated
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