Mom's Roll Recipe

As promised:

Soften in a bowl 1/4 cup warm water:

1 T yeast

1 t sugar

Scald in a pot:

1 cup milk

1 cube butter (1/2 cup)

Mix together in large bowl or processor with beaters (kitchen aid, bosch, etc.):

3 eggs

1/2 cup sugar

1 t salt

Change beaters to dough hook and add:

yeast combination

milk/butter

4 cups flour (rounded)

Cover mixing bowl with damp cloth and refrigerate overnight.

Next day: divide into 2 halves. Made balls out of both portions. Roll out on floured surface into 16" circle. Cut into 8 pizza-type slices, then roll each piece starting at the wide end, ending with the small tail-like end.

Place rolls on cookie/baking sheet. Put in a warm room and let rise until as large as you like (anywhere between 1.5 and 4 hours).

If desired brush with whipped egg yolk and water before baking.

Bake at 350 for 20 minutes on racks in the middle of the oven BUT watch carefully. I have burned these rolls at 15 minutes (granted my oven is wonky...). Look for golden color on the top. You may have to open one roll to make sure they have cooked all the way through and adjust oven temperature and baking time accordingly.

Optional toppings before baking: poppy seeds, sesame seeds, etc. We have never added these, but maybe there are some die-hard seed fans out there.

GOOD LUCK! And please let me know how they work out for you.