Homemade Rolls

White sweet rolls
From the kitchen of Susan Jensen

Large Batch

3 Cups Milk (Scalded)
1 1/2 Cups Butter
1 1/2 Cups Sugar (Makes about 8 Dozen) 

6 eggs beaten
12 Cups Flour
3 teaspoons Salt
4 Tablespoons instant yeast
dissolved in warm water (1/2 Cup)

Scald milk, add butter, sugar, and salt. Put in mixing bowl add 4 Cups flour to cool milk mixture then add eggs and yeast. Stir until well mixed. Then add remaining flour one cup at a time, mix until well blended. 

Pour out onto floured surface adding enough flour so not sticky (Dough will be very soft). Put into larger buttered bowl with lid, let rise until double in size. Punch down and let rise again, (double in size).
Roll out on a floured surface and cut in desired shape. Place on cookie sheet let rise until double in size. Bake at 350 degrees about 20 min. 

Med Batch

(Makes about 5 Dozen) 2 Cups Milk (Scalded)

1 Cup Butter
1 Cup Sugar   

4 eggs beaten slightly
8 Cups Flour
2 teaspoon Salt
3 Tablespoons yeast dissolved in about 1/2 cup of warm water.

Small Batch

(Makes about 2 1/2 Dozen) 

1 Cup milk scalded
1/2 Cup Butter
1/2 Cup Sugar

2 eggs beaten slightly
4 Cups Flour
1 teaspoon Salt
2 Tablespoons yeast dissolved in about 1/3 cup of warm water.

Good luck and have fun! Can make bread sticks and cinnamon rolls out of dough.

Favorite Cornbread Recipe

Here is my family’s favorite cornbread. It’s moist and isn’t crumbly.

Dot’s Cornbread
1 c. flour
1 c. cornmeal
6 TBS sugar
1 tsp. baking soda
1 tsp. salt
2 eggs
1 c. plain yogurt (or sour cream)
1 C. applesauce (sweetened with cinnamon is YUMMY)

Greased 9x13
Bake @400 for 20-23 minutes