Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Christmas Dinner Rolls




Source of Recipe


Mary Skelton - posted by denise on holiday recipes


List of Ingredients




3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup butter
1/4 cup evaporated milk
1/4 cup water
1 tablespoon sugar
2 packages active dry yeast
3 eggs slightly beaten



Recipe



Sift together 1 1/2 cups of flour and salt. Heat the butter, milk, water and
sugar until it is warm. Add the yeast and let stand 2 to 3 minutes. Stir to
dissolve. Add this mixture to the flour. Mix well. Beat until smooth. Cover
and let stand in a warm place for 20 minutes. Add the eggs and remaining
flour. Beat vigorously. Knead the dough in the bowl until smooth and
satiny. Add a bit more flour if dough is to sticky to handle. Cover and let
rise in a warm place free from drafts until doubled in bulk; about 1 hour.
When dough is risen knead down lightly and divide in to 24 to 30 pieces.
Form in to small balls and place in a greased pan. Cover and let rise in a
warm place free from drafts until doubled in bulk. Bake in a 425 degree oven
for 15 minutes.

Makes 24 to 30 rolls