60 Minute Rolls

These are something we ALWAYS have on holidays, and they are quick enough to have for Sunday dinner, as well!

  • 2/3 cup white sugar (plus 2 T)
  • 3 eggs
  • 2 cups milk
  • 2 yeast packets OR 2 T yeast
  • 2 tsp salt
  • ¼ cup warm water
  • 5 to 7  cups flour
  • ½ cup (1 stick) OLEO (margarine)

Mix yeast 2 T sugar and warm water and set aside to rise.
Melt OLEO in the 2 cups milk – do not let milk boil – you just want it warm. Set aside.

Beat the 3 eggs, 2/3 cup sugar and the salt together with a mixer on High for 2 minutes.  Add the milk/OLEO mixture and stir. Make sure this is not too hot, because if it is, it will cook the eggs! Add the yeast/water/sugar mixture, and stir.
Add flour and mix until a stiff dough forms.  Dough will pull away from side of bowl. (If mixing by hand, add flour until a stiff sticky dough forms. Pour out onto floured surface and work/knead in flour until smooth dough forms.)

Turn dough out into a large greased bowl and let set in a warm, draft free place until doubled (when you insert 2 fingers into center of bowl and the dough falls like a deflated balloon). If you have a gas stove with pilot lights, the top of the stove works great, or you can put oven on warm for 5 minutes, turn it off, and put the bowl of dough in there with the oven door slightly open.) At this point, shape either into 3 loaves of bread or a bunch of rolls. Set aside in warm place, again, to allow dough to double.

When doubled in height, bake in a 400 degree oven for 15 to 20 minutes until brown.  Bread is done when you thump the top with a knuckle and sounds hollow.

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