A bunch of folks are asking for the recipe for Mom’s 60 minute rolls. Seems this is a good place to share it.
I think this was my Grandmother McLellan’s recipe.
60 Minute Rolls
Scald together;
11/4 C Milk
1 Tsp Salt
3 Tb Sugar
2 Tb Butter
Cool to lukewarm
Hydrate 2 pkg/Tb yeast in ¼ C lukewarm water. Add to milk mixture.
Beat in 3 ½ to 4 C flower. Dough should be soft and slightly sticky. It should just pull away from the edge of the bowl. Cover and rise till doubled.
Turn out onto a floured surface. Roll out to ½ inch thickness. Cut with a cookie or biscuit cutter. Brush with melted butter, fold and place in pan. Rise for 20 minutes.
The original recipe uses a 9×13 pan. It works well and will yield about 24 rolls. I have started using a 9 ½ inch spring form pan. I think it produces a more evenly baked batch. The spring form also makes serving a breeze.
I get about 18 rolls in this pan and make a small loaf with the remainder.
Bake at 400f for 15 to 18 minutes
