Luau and Dinner Rolls

Tonight is Relief Society and it's our ward's annual Mother/Daughter night. Each one is more fun than the last. Last year was a "Night in Paris" and Dori, Trevlyn and Tessa attended with me. Tonight is a luau. Trevlyn and Tessa will be my darling guests. Wouldn't it be fun to have all my gals and grandgals with me!!!! Maybe that's a dream that will come true someday.

I've volunteered to make homemade dinner rolls for tonight's dinner. Here is the recipe I'm using that I got from sweet friend Audra. You may want to try it, recommended, just be prepared for it makes a very large batch! The recipe came straight from Audra with her notes included - I just added (or butter) - you know me ;)

The Spicery’s Rolls - a restaurant in downtown Glendale, Arizona

1 1/2 c. boiling water

1/2 c. margarine (or butter)

1 1/2 t. salt

1 c. sugar

1 1/2 c. additional water (not boiling)

6 oz. evaporated milk (small can)

1/4 c. yeast (that is correct)

9 1/8 cups flour

In a large bowl, pour boiling water over margarine. Add salt and sugar and stir well. When margarine is melted, mix in additional water. Stir in evaporated milk and yeast. Let bubble. Slowly add flour. Turn out on a floured board and knead about 10 minutes. Next, grease a large bowl thoroughly, put the dough in it and turn it over so the surface will be greased. Let rise in a warm place until doubled, punching down twice, about 1 hour. Form into dinner rolls, let rise until doubled. Preheat oven to 375* 20 minutes before baking. Bake for 20 minutes. Makes 36 rolls. (These rolls are HUGE! I made these for preschool, but didn't have time for them to "double in size". They were still good. Very sweet compared to my dinner rolls.)

msk notes: after forming into rolls place in buttered pans, cover with tea towels to rise in warm location.

Happy day, msk