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Dinner Rolls Runner Up
Butterfly Rolls

Dorothy Veach, Abilene, KS, makes these attractive dinner rolls by cutting the dough in rounds.

2 packages active dry yeast
1/2 cup warm water (105-115°F)
1 teaspoon granulated sugar
1/4 cup margarine
1/2 cup granulated sugar
1 1/2 teaspoons salt
2 cups 1% milk (scalded)
2 large eggs, beaten
8 - 8 1/2 cups all-purpose flour
2 tablespoons melted margarine

Dissolve yeast in warm water. Sprinkle 1 teaspoon sugar on top and let stand for 5 minutes.

In large bowl combine margarine, 1/2 cup sugar, and salt. Add scalded milk and cool to 105-115°F. Add eggs, yeast mixture, and 3 cups of the flour. Beat 3 minutes.

Gradually add enough remaining flour to make a soft dough. Place in lightly greased bowl, turning once to grease the surface. Cover; let rise in an 80°F place until doubled. Punch down.

Divide in three equal pieces, cover, let rest 10 minutes.

Working with one piece of dough at a time, roll out 3/8-inch thick. Cut with a 2-inch round cutter. Brush center of rounds with melted margarine. Place three rounds on edge in greased muffin cups, putting the margarine side in. Repeat with remaining rounds and dough.

Cover, let rise until doubled. Bake in a preheated 400°F oven for 12-15 minutes or until golden brown. Makes 3 dozen rolls.

Nutritional Analysis: One roll provides 138 calories, 4 g protein, 25 g carbohydrates, 3 g fat, 12 mg cholesterol, 1 g dietary fiber, 23 mg calcium, 63 mg potassium and 118 mg sodium.