Recipe - Annie Mae Jones Yeast Rolls

5 One half cup Flour
1/3 cup Sugar
2 pack Yeast,dry
1 teaspoon Salt
Three fourths cup Milk
One half cup Water
4 tablespoon Butter,at room temperature
2 Eggs

CONFECTIONERS' SUGAR GLAZE
1 cup Confectioners' sugar,sifted
2 tablespoon Orange juice

1. In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast and
salt.

2. Combine milk, water, and butter in a saucepan. Place over low heat and
stir until butter is melted. Mixture should be just warm, about 115120'F.
on thermometer.

3. Gradually add milk mixture to dry ingredients and eat for 2 minutes at
medium speed of electric mixer, scraping bowl often. Add eggs and beat
well.

4. With a wooden spoon stir in sufficient additional flour (3 to 31/2
cups) to make a soft dough. turn out on a lightly floured board and knead
about 10 minutes, or unil satiny and smooth. Form into a ball and place in
a warm bowl that has been generously greased with soft butter at room
temperature. Turn to coat all sides with butter. Cover and let rise in a
warm place until double in bulk, about 1 hour.

5. Punch down and shape into small balls. Place about 1/2" apart on greased
baking sheets and again let stand free from drafts in a warm place until
double in bulk.

6. Bake in preheated 350'F. oven for 2530 minutes, or until lightly
browned.

7. Serve warm.

8. If necessary, undercook rolls just slightly; then reheat just before
serving.

9. If desired, you may fold in about 1 cup lightly floured raisins to dough
during final kneading. Then frost rolls while warm with Confectioners'
Sugar Glaze.

*** CONFECTIONERS' SUGAR GLAZE ***

Combine sugar with 1 tablespoon orange juice. Add sufficient additioal
orange juice to make a mediumthin glaze. From: Earl Shelsby Date: Sun,
092

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini