Christine's Favorite Yeast Rolls

My youngest daughter and my mother both share the love of yeast rolls and we typically try to have them every holiday. For years, we have bought yeast rolls from our local bakery. However, this year we have discovered a yeast roll recipe that everyone loves, so guess who's supplying the yeast rolls for Christmas this year?

Christine's Favorite Yeast Rolls

--2 pkgs yeast
--4 cups milk, lukewarm
--1/2 cup sugar
--2 tsp salt
--4 whole eggs
--8+ cups flour (works equally as well with all-purpose or whole wheat flour)
--2 sticks butter or margarine, melted

In a small mixing bowl, mix 1/3 cup warm water with yeast and sprinkle with a small amount of the sugar. In a larger bowl, beat eggs, sugar, salt, butter and milk. Add yeast and enough flour to make a soft dough. Oil a clean bowl and turn dough so it is oiled on top. Cover and let rise until doubled.

To make the yeast rolls, I use paper muffin liners and fill each 1/2 full. I let the muffins rise again until double. (Note: if you fill the muffin tin too full, the dough will rise above the pan.) Bake at 350 degrees and bake until lightly brown, approximately 13-15 minutes.

This recipe is also good for bread: fill loaf pan 1/2 full of dough and let rise again until double. Bake at 350 degrees for 30 to 45 minutes, depending on size of loaf.

You can also roll out the dough to make donuts or cinnamon rolls. I don't have photos of these, but I will post them soon.