Yeast Rolls

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from her sister, Ardy (1960's)

1 pkg. yeast

1/4 cup warm water

3 Tbsp. melted butter (melt in milk)

1/2 cup sugar

3 beaten eggs

1 cup warm, scalded milk

2 tsp. salt

4 1/2 cups flour

Put yeast, warm water, and 2 Tbsp. of the sugar in a cup.  Add sugar to eggs, salt, and milk.  Add yeast mixture.  Add 2 1/2 cups of the flour and beat well in mixer.  Stir in the rest of the flour.  Cover with a damp towel.

About 3 hours before baking, divide into 3 parts.  Roll each part into a circle about 1/2" thick.  Butter and cut into 12 wedges.  Roll from large end to point.  Let rise, covered with dry towels for about 3 hours.  Bake at 400˚ for 10-12 minutes. 

For Brown and Serve Rolls, bake at 300˚ for 10 minutes (they will still be white) and freeze.  To serve, bake frozen rolls at 400˚ for 7 minutes.