Traditional Rolls

1 pkg or 1 rounded Tablespoon active dry yeast
1/4 c warm water (105-115 degrees)
3/4 c lukewarm milk (scald and let completely cool) or use dry milk
1/4 c sugar
1 t salt
1 egg
1/4 c canola oil
3 1/2 c unbleached flour
butter

Put yeast in mixing bowl and sprinkle a little sugar on the yeast then pour over the water and mix a couple times, then let stand for up to 15 minutes. Must bubble to be fully activated.

Then add the milk, sugar, salt, egg, oil. Mix thoroughly.

Put half of the flour in first. The half of what is left of that, then add a little of what is finally left a little at a time until the dough pulls away from the bowl. Mix or knead for 2 minutes. Let raise for a 1/2 hour in mixing bowl.

Spray surface with cooking oil. Pull out sections of dough about the size of a grapefruit and roll into a ball on the oiled surface. Roll out to a third of an inch in a circle, cut like a pizza and roll like a crescent. Place on greased baking sheet. Place in oven on warm for 3-5 minutes.

Take out of oven and put a towel over it for about 5 minutes or until they are fully raised. Then bake on 375 degrees for about 8-10 minutes. Brush with butter when they come out of the oven.

Kaye Macdonald