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Best Ever Yeast Rolls (Makes 3 dozen rolls)

Many years ago this recipe emerged as my favorite for basic yeast rolls. At Thanksgiving I always make the rolls on Wednesday, so the oven is available for the turkey on Thanksgiving Day. The dough is soft, so handle gently and your rolls will be light and tender.

2 cups milk
1/3 cup butter or margarine
1/2 cup sugar
1 and 3/4 teaspoons salt
1/4 cup lukewarm water (110-120 degrees)
2 packages active dry yeast
2 eggs
7 and 7 and 1/2 cups flour
Dash of cinnamon

1. Place milk and butter in saucepan. Heat to scalding.     Pour in large mixing bowl.
    Add sugar and salt. Stir to dissolve. Cool until     lukewarm.

2. Meanwhile, dissolve yeast in lukewarm water in 1 cup     glass measurer.

3. To lukewarm milk mixture, add dissolved yeast and     eggs. Beat with electric mixer to combine.

4. Add 4 cups of flour and dash of cinnamon. Beat well     with electric mixer.

5. Stir in remaining 3 cups flour to make a soft dough.

6. Using as much of the 1/2 cup remaining flour as     required, knead until smooth.

7. Place in greased bowl. Cover with plastic wrap. Let rise     in warm draft-free place until double in bulk.

8. Punch down dough and shape in desired shapes. I’m     especially fond of cloverleaf rolls.

9. Cover with oiled plastic wrap. Let rolls rise until double     in size.

10. Bake in preheated 375 degree oven 15-20 minutes or      until golden brown.
     Brush with melted butter and remove to racks to cool.

Nutritional information per serving
125 calories, 3 grams protein, 2 grams fat, 22 grams carbohydrate, 1 gram fiber, 17 milligrams cholesterol, 130 milligrams sodium