Myrt’s Fast-rising Yeast Rolls
This is an old family recipe, going back generations! That would be five generations, including my grandkid. My grandmother apparently cut it out of a newspaper. So, while it didn’t come over on the Mayflower or anything like that, it’s still hallowed by tradition. 😀
This is a very easy-to-get-right kind of recipe, as long as the yeast is properly activated. I make these rolls for holidays. I made them in college to impress people with my baking skills. I routinely make double and triple batches and they come out fine. Everyone always seems to like the end results.
We don’t actually know who “Myrt” was, but the old family tradition is that he was the “baker across town.” At least that’s what my mom always told me.
- 2 pkgs Yeast
- 1/4 c. Sugar
- 1/2 c. Warm Water
- 6 c. Stirred Flour
- 1/2 c. Dry Milk Powder
- 1 T. Salt
- 2 c. Water
- 2 Beaten Eggs
- 1/2 c. Salad Oil
Dissolve yeast and sugar in warm water. Let stand 5 minutes.
In large bowl, stir together flour, dry milk, and salt. Make a well in center and pour, in this order: two cups water, yeast mixture, eggs, and oil. Stir until blended. I use a heavy wooden spoon.
Cover the dough and let it rise until double in bulk. Knead it down and make your rolls however you like them.
Bake rolls at 400°F for 20 minutes.
The dough keeps well in a refrigerator for 2 or 3 days.