Crawford Bakery Rolls

1. 1

   Heat the milk and margarine until melted (but not too hot).

2. 2

   In a large bowl mix eggs, 1 1/4u00b0C sugar and salt. Add milk mixture and 7u00b0C flour and mix with hands.

3. 3

   Put yeast, warm water and sugar into a bowl and set aside to proof.

4. 4

   When thick and bubbly mix until smooth and add to the mixture. Add remaining 7u00b0C flour, one cup at a time, mixing with your hands (dough will be very soft and sticky - don't add more flour).

5. 5

   Grease the top with margarine, turn over and grease again.

6. 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. 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. 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. 9

   Bake in the center of a preheated 350u00b0F 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. 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. 11

    Thaw the frozen dough over night in the refrigerator before using.

12. 12

    The dough does not have to be at room

13. 13

    Note: you can also use this dough to make cinnamon rolls, pecan rolls, tea rings or Danish rolls.temperature to roll out.

* Per serving · 4 servings · Values may vary.