Friday, May 16, 2014

Quick Rolls


Quick Rolls


4 cups flour
½ cup sugar
2 eggs
2 yeast
1 teaspoon salt
1 cup milk
6 tablespoons butter or margarine (can be substituted with vegetable oil)
½ cup water


1.                  Preheat oven to 350°.
2.                  Grease desired baking pan.
3.                  Sift dry ingredients and set aside.
4.                  Beat eggs, place in a bowl for room temperature.
5.                  Warm milk until bubbles develop around sides.
6.                  Remove from fire, add butter and sugar to milk.
7.                  Add yeast and milk mixture to eggs.
8.                  Add dry ingredients and blend together.
9.                  Turn onto a floured board and knead.
10.              Loaf into desired roll shapes and arrange in baking pan.
11.              Bake for approximately 20 – 30 minutes.
12.              Brush with butter and serve accordingly.

Quick Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

The recipe is a recipe that has been used within the family for many years.  I receive it from my mother.   We serve it at many family dinner functions.  They call it the “Quick Rolls”, because it doesn’t have to go through the process of rising for 2 or 3 hours, then loafing and rising again. I believe the recipe derived from the McCall’s CookBook as well.

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Thank You!
Shirley-Ann Pearman

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