Annie Mae Jones' Yeast Rolls

Title: ANNIE MAE JONES' YEAST ROLLS

Categories: Breads, Rolls

Yield: 24 servings

5 1/2 c Flour

1/3 c Sugar

2 pk Yeast,dry

1 ts Salt

3/4 c Milk

1/2 c Water

4 tb Butter,at room temperature

2 Eggs

--CONFECTIONERS' SUGAR GLAZE--

1 c Confectioners' sugar,sifted

2 tb Orange juice

1. In a large bowl thoroughly mix 2 cups of the flour,

the sugar, yeast and salt.

2. Combine milk, water, and butter in a saucepan.

Place over low heat and stir until butter is melted.

Mixture should be just warm, about 115-120'F. on

thermometer.

3. Gradually add milk mixture to dry ingredients and eat for 2 minutes at medium speed of electric mixer,

scraping bowl often. Add eggs and beat well.

4. With a wooden spoon stir in sufficient additional

3 to 3-1/2 cups

on a lightly floured board and knead about 10 minutes,

or unil satiny and smooth. Form into a ball and place

in a warm bowl that has been generously greased with

soft butter at room temperature. Turn to coat all

sides with butter. Cover and let rise in a warm place

until double in bulk, about 1 hour.

5. Punch down and shape into small balls. Place about 1/2 apart on greased baking sheets and again let

stand free from drafts in a warm place until double in

6. Bake in preheated

350'F. oven for 25-30 minutes, or until lightly browned.

7. Serve warm.

8. If necessary, undercook rolls just slightly; then

reheat just before serving.

9. If desired, you may fold in about 1 cup lightly

floured raisins to dough during final kneading. Then

frost rolls while warm with Confectioners' Sugar Glaze.

** CONFECTIONERS' SUGAR GLAZE **

Combine sugar with 1 tablespoon orange juice. Add

sufficient additioal orange juice to make a

medium-thin glaze. From: Earl Shelsby Date: Sun, 09-2 --