Eileen Curdy’s Wheat Rolls
Contributor: Lois Beddes
2002 Cowley Cookbook
1/4 cup warm water
2 T yeast
1 cup hot water
1 1/2 cup canned milk
1/3 cup sugar
1 T salt
2 eggs
6-8 cups flour (white or wheat or both)
Soften yeast in 1/4 cup water; add with rest of ingredients and knead 10 minutes. Roll out 1/2″ thick; cut into circles. Dip in melted butter, fold and raise 3 hours. Bake at 425 degrees for 8-10 minutes.