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Crawford Bakery Rolls
3 C. milk
3/4 lb. margarine or butter
9 whole eggs
1 1/4 C. sugar
1 T. salt
7 C. flour
2 package. dry yeast (not rapid-rise)
2 T. sugar
3/4 C. warm water 95�
7 C. flour
Heat the milk and margarine until melted (but not hot).
In a large bowl mix eggs, 1 1/4 C. sugar and salt. Add milk mixture and 7 C. flour and mix with hands. Put yeast, warm water and sugar into a bowl and set aside to proof. When thick and bubbly mix until smooth and add to the mixture. Add remaining 7 C. flour, one cup at a time, mixing with your hands (dough will be very soft and sticky - don't add more flour).
Grease the top with margarine, turn over and grease again. Cover with a damp towel and let rise in a warm place 20 to 30 minutes (this step may be omitted if you're in a hurry). Punch down the dough and divide into quarters, halves or use all of the dough. Roll out into a circle 1/4 inch thick on a floured surface. Cut into 12 wedges if using a quarter of the dough; 24 wedges if using half or 48 for all the dough.
Roll up the wedges from the wide end to the pointed end, place on a cookie sheet and let rise until doubled (about 1 hour). Bake in the center of a preheated 350�F. oven for about 20 minutes or until golden brown (if you like, a pan of water can be placed on the bottom rack of the oven).
If using a quarter of the dough at a time (this makes 1 dozen)
the remaining quarters may be put into floured Ziploc bags to be refrigerated
for 2 days or to freeze for 1 month. Thaw the frozen dough over night in the
refrigerator before using. The dough does not have to be at room temperature to
roll out.
Yield 4 dozen rolls
Note: you can also use this dough to make cinnamon rolls, pecan rolls, tea rings
or Danish rolls.
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