35 Minute Rolls

Something really cool happened. My cousin Selena read this recipe and gave me "the rest of the story". :)  

"hi vickie! enjoy following your blog-an interesting side note about the rolls-this recipe originated with my great grandma cecil wagner(gr. ann's mother). mom submitted it to the first AC cookbook but i'm sure she probably shared the recipe with gma tillie before the book was printed. these were at every dinner at great gma wagners along with homemade jelly, chicken and homemade noodles(wish i knew how to make those), fried fish from the latest fishing trip, and i remember gooseberry pie and our favorite-chocolate cream pie! also in the AC c.book(alas you can no longer buy milk chocolate pudding around here)see you soon!"

 Now that I think of it, I bet Aunt Linda (Selena's mom) probably made these and brought them. When I got the recipe, I didn't get all this info. Thanks Selena!! This makes these even more special!!!! :)


These rolls technically only take 35 minutes to make (I don't think it counts for the baking time). I have only made them a handful of times and they are quick and totally scrumptious. When I was young, my Grandma Wenger used to make these for Christmas and Easter dinner. They still keep showing up at different family functions! The fold in them is the telltale sign they are going to be buttery and satisfying. These are very light brown when done. And delicious. Very delicious. (I wonder how they would be with some whole wheat??)

1½ c milk
½ c butter
4 T sugar
1 t salt
4½ c flour
2 pkg. dry yeast
¼ c warm water

Heat milk and butter till butter melts. Add sugar, salt and ½ of the flour. Mix well. Add yeast that has been dissolved in water. Add rest of flour and beat well. Let rise 15 minutes in bowl, covered with dish cloth in warm spot. Turn onto floured board or counter and pat to ½ inch thickness and cut with a biscuit cutter or a drinking glass. Put a pat of butter in the center and fold over (more than half way). Let rise 15 minutes. Bake 325° for 15 minutes.