No feast would be complete without good hot yeast rolls. My Great- Grandmother Myers could bake rolls that made you cry they were so good.
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (110° to 115°)
- 1/2 cup sugar
- 1 egg
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 6 to 6-1/2 cups all-purpose flour
- In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; turn onto a lightly floured surface. Divide into four portions. Shape each portion into 12 balls. To form knots, roll each ball into an 8-in. rope; tie into a knot. Tuck ends under. Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 dozen