Maria Hurd's Rolls

Maria Hurd's Rolls


1 package active dry yeast
1 ¼ cup warm water
¼ cup sugar
1 teaspoon salt
3 ½ cups white flour
¼ tsp oil
Place the warm water in a large bowl. Add yeast to the warm water to soften. After a couple minutes add sugar and oil to the yeast water mixture. Let sit a few minutes. Then add 2 cups of flour and the salt and stir. Gradually add remaining flour to form a soft dough. You will have to use your hands to punch down and turn to form the dough. Dough should be soft and satiny looking. Place in a greased bowl, cover and let rise till double (about 1 ½ -2 hours).

Turn out on a lightly floured surface. Roll dough ¼ inch thick and cut with floured round cutter or an inverted drinking glass. Brush with butter and fold circle of dough in half sealing edges of each roll. Place rolls on a buttered or greased cookie sheet. The rolls can touch each other. Once on cookie sheet let rise again for 30-45 minutes. Then bake at 400 degrees for 15 minutes. Makes about 2 dozen Parker house rolls.

Festive Fudge

3 Cups semi sweet chocolate chips
14 oz sweetened condensed milk
Dash salt
1/2 nuts
1 1/2 tsp vanilla extract

in heavy saucepan over low heat melt chips, milk and salt. remove from heat stir in nuts and vanilla. spread evenly into waxed lined pan. 8 or 9 inch pans

chill for 2 hours or until firm. turn upside down remove wax paper and cut. store in refrigerator.