Yeast Rolls
by Gail Lang

2 cups milk                                 /1 egg
4 ounces compressed yeast                  /pinch of salt
1 tsp sugar                                \1 1/2 tsp water
-------------                               combine ingredients
3 1/2 pounds bread flour                    into a wash and
4 xlarge eggs                                   set aside
1/2 cup oil
1/2 pound sugar
3 1/2 tsp salt

Slowly Heat milk, yeast and 1 teaspoon sugar over low heat until warm and yeast dissolves and becomes slightly foamy at top (85^o). Be careful not to get it too hot! Meanwhile measure other ingredients. Mix 1/3 of the flour with sugar and salt. Set remaining flour aside.

Watch yeast carefully. When it is ready, pour it into the flour mixture and mix thoroughly. Let set to form a sponge (15-25 minutes). When you touch it with one finger it should fall in. The time can vary depending on the temperature. It will rise faster in warm temperatures and slower in cool. Add eggs and oil. Mix thoroughly. Add remaining flour as needed to make a good dough.

Knead, pushing and pulling, till smooth and elastic, usually 10 - 15 minutes. Let rest 10-15 minutes.

Cut into four equal parts for rolls, 3 parts for bread. Let rest for 5 minutes. A roll section should weigh about 1 1/4 - 1 1/2 pounds. A bread section should weigh around 1 3/4 - 2 pounds.

Take one section at a time and roll it out from the middle (to get air out) into log. Divide into 12 equal parts. In palms of hand knead and roll into smooth round balls. Keep balls in order so you will begin with the balls you did first, letting them rest a few minutes before you get to them.

Take each ball and roll out from center to make a stick. Twist into desired shape. Place on pan. Pan should be a good heavy baking pan with aluminum foil and baking paper on it. The rolls will burn easily if not cooked on good pans. When pan is full, brush with egg wash. Let rest 10 - 15 minutes until double. Continue with other sets of rolls. Brush with egg wash again and cook.

Cook at 375^o for about 15 minutes until golden brown. For bread you should be able to knock on the bread and hear a hallow sound when it is done.

*Yield: 48 rolls