3 pk Yeast
1 c Heavy cream
1 c Boiling water
1/2 c Sugar
2 ts Salt
4 c Flour; plus about 1 cup more
Prehear oven to 425. Grease a 10x15x1 inch jelly roll pan. Into a large
mixing bowl, put yeast. Combine cream and boiling water and cool to
lukewarm. Pour over yeast. Add sugar and salt. Let set for about 10 min.
Then turn the 4 cups of flour into yeast mixture. Stir until a soft batter
forms. Add as much of the remaining 1 cup flour to make a very soft dough,
one that can be easily handled. Turn out onto the prepared jelly roll pan
and pat dough evenly over the pan. Using a sharp knife, cut the dough
lengthwise into 3 ribbons, then crosswise 8 times to mark off 24 rolls. Set
in a warm place until risen, about 45 min. Bake until well puffed and
golden brown about 30-32 min.Remove from oven and serve piping hot. We
sometime brush a garlic butter over the top of the rolls the min. that they
come out of the oven.
Yields
24 Rolls
