Kelli called me earlier this evening asking for the recipe again, and I told her I’d post it here (after getting it from my friend because even I lost my copy!!)
Anne’s Sunbeam Rolls
Cooking Time 12-15 minutes Preheat oven to 375
Makes 24 rolls
1 Cup milk
1/2 Cup butter
1 tsp salt
1/3 cup sugar
41/2-5 Cups flour
4 1/2 tsp yeast (2 pkgs)
Scald milk. Melt butter in hot milk. Let cool to room temp. Dissolve yeast and sugar in a small amount of water. Add the yeast -sugar mixture to the cooled milk mixture. Add eggs and flour. Mix thouroughly. This makes a wet dough. Knead until shiny, adding flour if necessary. Oil the dough. Cover and put in a warm place to rise until doubled. (About 1 hour) Punch down. Divide dough into three pieces. Roll, with a rolling pin, each piece into a circle (about 10 in. diameter.) Cut circle into 8 wedges. Pull off one wedge. Starting form wide end towards the point roll into a crescent. Place on a greased cookie sheet in 3 rows. Cover and put in a warm place to rise until double in size. Brush with butter.
( Optional sprinkle with poppy or sesame seeds)
Bake about 12 minutes until golden brown.
**These rolls can also be made into hamburger buns with delicious results.
**Don’t even ask me about using whole wheat flour. I make whole wheat bread all year long, but when it comes to these rolls, we go with the white flour! 🙂