I've been hesitant to post this recipe but in order for me to make my online recipe collection complete I had to. This was a recipe from my mother. I can remember her making these by the dozens and they would not last long. I think she converted this from a crescent roll recipe. You will need to adjust your baking time to where you are at. For some reason cooking these rolls for 16 minutes is perfect for Utah. If you have never scalded milk don't be scared to do it. When your milk on the stove starts to steam and it's just about to boil that's about when you need to take it off. These are so wonderful for Thanksgiving dinner.
1 cup warm water
4 Tbl yeast
½ vegetable oil
2 cups scalded milk or water
1 cup sugar
2 tsp salt
8 cups flour
Gluten Flour Dough-Pep (1 Tbl)
Dough is really stick…add enough flour to work with.
Combine 1 cup water, 1 Tbl sugar add yeast and let rise. Combine in rest of ingredients except for flour and mix well. Add yeast mixture than flour 1 cup at a time. Mix together, mixture will be sticky.
Let rise, without kneading. When doubled, pour out on floured board. Add enough flour by kneading a little into it by making it workable. * Knead it like regular bread *
Bake 350 degrees 10-15 minutes.
Roll into 1 ½ - 2 inch ball and put in greased pan. Let it double again.
In between golf ball and tennis ball size