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Angie's Depression Rolls Recipe
4 Cups All Purpose Flour
1 1/3 Cup Warm Water (105-110 degrees)
1 tsp. Salt
3 Tbsp. Sugar
2 Large Eggs
1 Pkg. Active Dry Yeast
Directions:
In a small bowl, mix 1/3 cup of the warm water with yeast and 1 Tbsp of the sugar. Allow to dissolve and "proof".
In a large mixing bowl, combine remaining water, sugar, salt, and eggs. Mix thoroughly with whisk.
Add 2 cups of the flour and mix thouroughly. Add yeast mixture and stir well. Add remaining 2 cups of flour and mix thoroughly. Cover bowl and place in a warm place to rise. Approximately 2 hours or until double in size.
Punch dough down and roll out onto a floured surface.(DO NOT KNEAD THE DOUGH !!!) Lightly roll the dough to about 3/4" to 1" thick. Using a cutter or drinking glass; about 2" to 2-1/2" in diameter, cut rolls and place in a 9" x 14" glass pan, lightly sprayed with non-stick cooking spray. Arrange rolls 3 wide and 5 to 6 long, being careful not to crowd them. Allow to rise again until double or 2 hours.
Bake 12-16 minutes in oven at 400 degrees (375 for metal pan) or until golden brown. Remove from oven and brush with melted butter. Serve immediately.
History: This recipe was given to my Dad in the early Seventies by our neighbor, Angie that lived through the "Great Depression". Her cooking was phenomenal, and she was the most loving and caring "Grandma" anyone could ever ask for. According to her, this recipe was used/devloped because of the higher prices of sugar and other ingredients during the depression. It is a minimal ingredient recipe, but produces absolutely great dinner rolls.
Enjoy !!!
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