Recipe - Grandma Todds Yeast Rolls

1 cup Water
One fourth cup Butter
2 pack Dry yeast
5 cup Flour (approximate)
Three fourths cup Sugar
1 teaspoon Salt
2 Eggs

I am sending along a recipe from each of these ladies. The pineapple
turnovers from Grandma Elliott are one of the few things she made that were
absolutely wonderful so don't let my comments on her cooking abilities
scare you away from attempting these treats! Grandma Todd's rolls were
famous throughout Park County, Indiana, where she lived and worked.
Sometimes she would make the dough into cinnamon buns, instead of plain
dinner rolls. However you make them, they are delicious.

Heat together 1 cup water, butter, sugar and salt; cool to lukewarm.
Dissolve yeast in One half cup warm water. Add to lukewarm sugar mix. Beat in
eggs and 1 cup flour. Add approximately 4 cups more flour to make a soft
dough.

Knead on a floured board until smooth and elastic, approximately 10
minutes, refraining from adding more flour, unless necessary. Place dough
into a greased bowl, turn to coat all sides, cover and allow to rise in a
warm spot until doubled in size.

Punch down dough and form into rolls of desired size. Place into greased
pans, cover and allow to double. Preheat oven to 375F. When rolls have
proofed, place in oven and back until golden brown, approximately 2025
minutes.

Remove from oven and brush with melted butter. Serve hot or cooled.
Posted to BakeryShoppe Digest V1 #221 by "Peggy L. Makolondra"
pmakolon@mail.wiscnet.net on Sep 05, 1997