Nanny Mann’s Rolls

Nanny Mann’s Rolls

2 pkg. dry yeast

1 cup lukewarm water

7 cups or more flour

2/3 cup sugar (less for dinner rolls)

2 eggs, well beaten

1 cup scalded milk

½ cup butter

1 ½ teaspoons salt

Pour the yeast into the lukewarm water, stir and let stand for about 5 minutes. Adding a few grains of sugar will make the yeast grow better. Scald milk and let cool to lukewarm. Cream together the butter, sugar, and salt. Add eggs and mix well. Add lukewarm milk to softened yeast and blend this liquid with 3 cups of the flour. Beat smooth. Then add butter mixture and enough flour to make a soft dough (3 ½ -4 cups). Knead smooth but keep as soft as can be handled without sticking. Let dough rise in a warm place until doubled. Shape into rolls at once or punch down and let rise again. If you let dough rise again, time for ½ hour and then shape into rolls. Grease pan. Let shaped rolls rise about 20 minutes. Preheat to 375. Bake about 20 minutes or until golden brown and they sound hollow when thumped on the top.

Marion Mann was Virginia Rothermel’s mother. She often made these delicious rolls.

This recipe can be adapted for sweet rolls by adding a little more sugar to the mix and rolling out jelly roll style, sprinkling with cinnamon and sugar, rolled up and sliced for cinnamon buns or shaped into pretzels.