Erma’s Yeast Rolls

Dottie Ferrington

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/3 cup powdered milk
  • 1 envelope yeast
  • 1 cup lukewarm water
  • 1 egg
  • 1/4 cup oil
  • 1 tsp salt
  • 1/2 cup sugar
  • 3 cup flour

Put first 3 ingredients in blender container and let stand 5 minutes. Then blend at medium speed, 20 seconds. Add all but flour and blend 10 seconds. Add to flour in large bowl and mix well. Let rise until double in bulk (2 hours). Dump onto well floured surface and work flour in until no sticky surface appears. Roll out to 1/2 inch thickness. Dip rolls in melted butter and place in buttered pan almost touching. Let rise until double (1 hour).

Bake at 350 degrees for 20 minutes or until brown. Makes 1 1/2 dozen.

VARIATION:

To make cinnamon rolls, roll dough out thin into long rectangle and brush with melted butter. Sprinkle generously with powdered sugar, cinnamon and chopped pecans (optional). Roll jelly roll fashion and seal edges. Slice 1 inch thick and place in buttered pan almost toughing. Let rise.

Bake at 350 degrees for 20 minutes.

Glaze.

GLAZE:

  • 1/2 cup oleo melted
  • 1 cup powdered sugar
  • 1/2 tsp vanillla
  • Milk to thin




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