Cooking Time 12-15 minutes Preheat oven to 375Makes 24 rolls
1 Cup milk1/2 Cup butter3 eggs1 tsp salt1/3 cup sugar41/2-5 Cups flour4 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.
We also made an apple walnut bread. This was good, but I don't know that we'll make it again. Much healthier than the pumpkin, but no where near as good. Mikayla was the kitchen helper this go around.
We did a photo shoot at Heritage Park in downtown Columbus a few weeks ago. I'll share more photos later, but for not, here's a picture to get you in the holiday spirit.