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Ingredients
- 1 c. Water
- 1/4 c. Butter
- 2 pkt Dry yeast
- 5 c. Flour (approximate)
- 3/4 c. Sugar
- 1 tsp Salt
- 2 x Large eggs
Directions
- 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 which were absolutely wonderful - so do not 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 c. water, butter, sugar and salt; cold to lukewarm.
- Dissolve yeast in 1/2 c. hot water. Add in to lukewarm sugar mix. Beat in Large eggs and 1 c. flour. Add in approximately 4 c. more flour to make a soft dough.
- Knead on a floured board till smooth and elastic, approximately 10 min, 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 hot spot till 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 till golden, approximately 20-25 min.
- Remove from oven and brush with melted butter. Serve warm or possibly cooled.
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