Thanksgiving Rolls

These rolls have been a family tradition for generations. My Grandma Haynie made them for her family. My mother made them when I was growning up. In fact, these rolls usually were my entire Thanksgiving dinner! I have made them for my family year after year and without fail they always disappear quickly.





2/3 cup powdered milk
2 Tbsp dry yeast
5 cups flour
2 cups water (hot but not too hot...105-115)
1/4 cup butter
1/4 cup sugar
1 1/2 tsp salt

Mix the water and yeast in the bowl of a bread mixer (I use my Bosch). If you don't have a bread mixer, just mix the ingredients using another mixer or even a wooden spoon, then knead by hand. If kneading by hand, be sure to knead at least 10 minutes. Let yeast stand 5 minutes or until it is foamy. Add powdered milk, flour, melted butter, sugar and salt to the yeast mixture. Do not allow the salt to touch the yeast directly, add it on top of the other dry ingredients. Knead in bread mixer adding up to 1 cup flour, if necessary. Spray another bowl with non-stick cooking spray and place dough in that bowl. Turn dough a few times to coat with oil. Cover with dry towel and let rise until double, approximately 1 hour. Punch down and shape into rolls...I prefer to place them in a round cake pan so that they rise and bake together but you can shape them into crescents or bake them individually on a cookie sheet. Let rise another 45 minutes to 1 hour. Bake at 350 for 15-20 minutes.
Option: Place dough in the fridge overnight. Remove in the morning and roll into balls. Let rise and bake as before.
Yield: 3-4 dozen