RECIPE OF THE WEEK

I love how easy these are to make.  These is no kneading involved, which for me is a must because I have never quite gotten the whole kneading thing down.  It calls for white flour but I use half wheat thinking then they may be just a little healthier and I love wheat rolls and bread.

SPOON ROLLS

First Step

2 cups milk      1 tsp salt    

1/2 square butter

Scald and let cool.

 

Second Step

1/2 cup warm water         1 tsp. sugar, sprinkle over yeast  and water mixture

2 pkg dry yeast

Third Step

Whip 2 eggs, then add to scalded milk after it has cooled.  Next, add yeast mixture to scalded milk and eggs, and place in large bowl.  Stir in 1/4 cup sugar, slowly stir in 5 1/2 cups flour.  Dough will be sticky.  Cover with a damp cloth as dough doubles in size, stir down.  Repeat this process 5-6 times (takes about 3 hours).  Grease 24 muffin tins.  Using a large spoon, spoon dough evenly into muffin tins. Let rise to double in size.  Bake at 375 degrees for 12-18 minutes or until golden brown.