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These dinner rolls have been made at so many family gatherings.
The recipe originally came from my aunt Jean and aunt Helen. Within the family, it is known as Aunties Rolls. It was a favorite at our family gatherings and soon became a favorite among all of the cousins.
The original recipe had hand drawings to help everyone learn how to make them, they were helpful!
- 1/2 cup warm water
- 2 tbsp (heaping) yeast
- 1 1/2 cup milk scalded
- 1/2 stick butter
- 1/4 cup sugar
- 1 tsp salt
- 3 each beaten eggs
- 5-5 1/2 cup flour
Add the two tablespoons of yeast to half a cup warm water. Set aside.
Scald 1 1/2 cups milk. Do this in microwave on high for two to three minutes. Do not boil.
Pour milk into large mixing bowl and add half a stick of butter (slice it so it melts quickly), 1 teaspoon salt and 1/4 cup sugar. (Use half a cup to make sweeter rolls from the dough.) Mix and let cool.
Beat the 3 eggs and add to milk mixture. Add the yeast and mix. To this mixture, add 1 cup of flour at a time and mix well until you have used five cups.
The dough will be sticky. Scrape sides of bowl and leave in this bowl to rise about one hour or until double in size. You can warm a wet towel in microwave and place on top to help it rise quicker. Set in warm place.
Use spatula to pour dough into a well floured surface. Using the half cup or more flour, form the dough into one large ball then divide it into four equal sections.
Use a sharp knife and slice it roll each section into a pie or small pizza size and cut into eight pieces on each piece place a dot of soft butter, roll into Crescent shape starting at wide end, place on well greased pan or cookie sheet with parchment or silpat. You can put 16 rolls on each pan.
Cover rolls and let rise for an hour or until doubled in size.
Bake at 350 or 375 degrees for 11-15 minutes or until golden brown.
Cutting the rolls into triangles and adding a pat of butter
Rolls fresh from the oven