When I was a little girl I remember my mother baking rolls often. I remember that the bag of flour was as tall as I was and that my mother didn’t measure out her flour, she used a brightly colored plastic bowl to slowly add flour to her dough. I was especially tickled when she would allow me to dig deep in the bag of flour with the bowl and sprinkle it slowly in her dough bowl until she told me to stop.
Even better than helping my mother bake these buns was eating them hot out of the oven and freshly buttered.
These are great for eating hot right out of the oven, for hamburgers, pulled pork, and even pork and sauerkraut! YUM!
Servings: 32 Rolls
8 cups flour
2 packages active dry yeast
2 cups warm water
3 unbeaten eggs
3/4 cup cooking oil
1/2 cup granulated sugar
1 Tbsp salt
Combine in mixing bowl 4 cups flour and yeast.
Combine in another bowl warm water, oil, sugar, and salt.
Add water to flour and yeast.
Add eggs, beat on a low speed for 1/2 minute.
Mix at high speed for 3 minutes.
Stir in enough of the remaining 4 cups of flour to make a soft dough.
Turn out on a lightly floured surface and knead for 5 minutes or until smooth.
Place in a greased bowl turning once.
Cover with wax paper.
Let rise until doubled.
Punch down and let rest for 5 minutes.
Make into rolls on baking sheet.
Let rise until almost doubled.
Bake at 350 degrees (F) until golden brown (about 15 – 20 minutes).
Brush with butter if desired.
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