---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Annie Mae Jones' Yeast Rolls
 Categories: Breads, Rolls
      Yield: 24 servings
 
  5 1/2 c  Flour
    1/3 c  Sugar
      2 pk Dry yeast
      1 ts Salt
    3/4 c  Milk
    1/2 c  Water
      4 tb Butter; at room temperature
      2    Eggs

----------------CONFECTIONERS' SUGAR GLAZE----------------
      1 c  Confectioners' sugar; sifted
      2 tb Orange juice
 
  In a large bowl thoroughly mix 2 cups of flour, sugar, yeast, and
  salt.
  
  Combine milk, water, and butter in a saucepan. Place over low heat
  and stir until butter is melted. Mixture should be just warm, about
  115-120°F on thermometer.
  
  Gradually add milk mixture to dry ingredients and beat for
  2 minutes at medium speed of electric mixer, scraping bowl often.
  Add eggs and beat well.
  
  With a wooden spoon stir in sufficient additional flour (3 to 3-1/2
  cups) to make a soft dough. Turn out on a lightly floured board and
  knead about 10 minutes, or unil satiny and smooth. Form into a ball
  and place in a warm bowl that has been generously greased with soft
  butter at room temperature. Turn to coat all sides with butter.
  Cover and let rise in a warm place until double in bulk, about
  1 hour.
  
  Punch down and shape into small balls. Place about 1/2" apart on
  greased baking sheets and again let stand free from drafts in a
  warm place until double in bulk.
  
  Bake in preheated 350°F oven for 25-30 minutes, or until lightly
  browned.
  
  Serve warm.
  
  If necessary, undercook rolls just slightly; then reheat just
  before serving.
  
  If desired, you may fold in about 1 cup lightly floured raisins to
  dough during final kneading. Then frost rolls while warm with
  Confectioners' Sugar Glaze.
  
  Confectioners' Sugar Glaze:
  
  Combine sugar with 1 tb orange juice. Add sufficient additional
  orange juice to make a medium-thin glaze.

  From: Earl Shelsby
  Date: Sun, 09-2
 
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