Feather-light Rolls

Watching Mom prepare these rolls is one of my earliest and most treasured memories in the kitchen as a child. This recipe is perfect for children who want to help out a little in the kitchen (during the rolling) and made an appearance at most Thanksgiving and Christmas dinners that I can remember. Of course, I am excepting that Christmas spent in China on a train when we had mandarin oranges and Digestives (crackers) for dinner.

We would typically use the leftover rolls for turkey sandwiches for days after Thanksgiving. I personally love these rolls heated up with butter or with butter and honey.

Feather-light Rolls from Mom (The origins of this recipe were from Grandma Althea, but I think it actually came through Uncle Clawson's mother.)

Makes 32 rolls

1 Tbsp dry yeast or 1 yeast cake
1 Tbsp sugar
1 c scalded milk
1/2 c sugar
1/2 c melted butter
3/4 tsp salt
3 well-beaten eggs
3 1/4 to 4 c sifted flour

Put 1 Tbsp sugar and dry yeast in 1/3 c water. Add lukewarm milk. As the yeast starts to work, add sugar, butter, salt and eggs. Mix thoroughly. Add flour until the dough is soft, yet stiff enough to knead. Cover and allow to rise for 5 to 6 hours. (This can be made the night before and left in the refrigerator or other cool place overnight. Pull it out early enough to let it get warm and rise.)

Place dough on bread board and knead. To make butter-horn rolls, divide the dough in half and roll out each half as nearly round as possible and about 1/4 inch thick. Cut as one would a pie into 16 pieces. Beginning at the broad end, roll each section loosely to the small end and pinch the end down. Put on buttered trays. Let rise until very light, 4 to 6 hours.

Bake rolls at *375 degrees for about 20 minutes or until golden brown.

*At a high altitude, bake at 350 degrees for about 16 minutes.