Pretzel Shaped Yeast Rolls

from the kitchen of Win Marsh


2 tablespoons yeast     ) 

2 cups warm water      )    Stir together


1 can evaporated milk )

1 can warm water        )    Stir in


cup sugar                 )

2 tablespoons salt        )

cup oil                      )

1 egg                            )    Stir in


Stir or beat in 4 cups of flour. Beat it smooth.  Keep gradually adding flour until dough starts to come away from the sides of the bowl. Total flour will be about 8-9 cups.  The dough will still be very sticky.


Dump it on a flour covered counter. Start kneading until it feels good, but is still a VERY SOFT dough.  Expect to knead in 1-2 cups of flour.


Put the dough in a large greased bowl. Plastic is better than metal. Turn the dough over so that all sides of the dough are greased. Cover the bowl with plastic or cloth and put it in a warm place.


When it is raised, punch it down and split it into 4 parts. Cut each part into 12 pieces. Roll each out on a lightly floured board in to a long piece and tie it like a pretzel. Tuck the ends underneath and place on a slightly greased cookie sheet.


Put a glaze on each roll:  Beat together 1 whole egg and cup of milk. Paint the top of each roll and sprinkle with sesame seeds.


Wait until the rolls puff up .. about 30 minutes or less. Bake at 350 F for 20 minutes.


Baste them with melted butter while still hot from the oven. (this really makes a difference)


Modify for Cinnamon Rolls

Pat or roll out dough, spread soft butter then sprinkle with sugar, cinnamon and a light dusting of nutmeg. Add nuts and raisins.  Roll dough up and cut in one inch pieces. Put 12 on a greased cookie sheet. Let them rise for 30 minutes. Bake them longer than the rolls. Quickly frost with a white frosting. One recipe makes 24 large rolls or 12 huge cinnamon rolls.




Green Fudge Win Basic Special Julie Chewy Recipe Index Ethesis Blackberry Cobbler

Hosted by
ADR Resources