Crawford Bakery Rolls

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• 3 cups milk
• 3/4 lb margarine or 3/4 lb butter
• 9 whole eggs
• 1 1/4 cups sugar
• 1 tablespoon salt
• 7 cups flour
• 2 (1/4 ounce) packages dry yeast (not rapid-rise)
• 2 tablespoons sugar
• 3/4 cup warm water, 95
• 7 cups flour

Recipe

• 1 heat the milk and margarine until melted (but not too hot).
• 2 in a large bowl mix eggs, 1 1/4°c sugar and salt. add milk mixture and 7°c flour and mix with hands.
• 3 put yeast, warm water and sugar into a bowl and set aside to proof.
• 4 when thick and bubbly mix until smooth and add to the mixture. add remaining 7°c flour, one cup at a time, mixing with your hands (dough will be very soft and sticky - don't add more flour).
• 5 grease the top with margarine, turn over and grease again.
• 6 cover with a damp towel and let rise in a warm place 20 to 30 minutes (this step may be omitted if you're in a hurry).
• 7 punch down the dough and divide into quarters, halves or use all of the dough. roll out into a circle 1/4 inch thick on a floured surface. cut into 12 wedges if using a quarter of the dough; 24 wedges if using half or 48 for all the dough.
• 8 roll up the wedges from the wide end to the pointed end, place on a cookie sheet and let rise until doubled (about 1 hour).
• 9 bake in the center of a preheated 350°f oven for about 20 minutes or until golden brown (if you like, a pan of water can be placed on the bottom rack of the oven).
• 10 if using a quarter of the dough at a time (this makes 1 dozen) the remaining quarters may be put into floured ziploc bags to be refrigerated for 2 days or to freeze for 1 month.
• 11 thaw the frozen dough over night in the refrigerator before using.
• 12 the dough does not have to be at room
• 13 note: you can also use this dough to make cinnamon rolls, pecan rolls, tea rings or danish rolls.temperature to roll out.