LIGHT ROLLS

Ingredients:

4 egg whites, slightly beaten
1 C. vegetable oil
1 C. sugar
2 pkgs. active dry yeast, dissolved in ½ C. warm water
2 tsp. salt
2 C. lukewarm water
8 C. unsifted all-purpose flour

Directions:

Stir together egg whites, oil, sugar, yeast water, salt, water and flour in very large bowl. Mix until dough consistency (but will be pretty wet.) Cover and place in refrigerator at least 6 hours or overnight. Dough may be stored for several days.

For rolls: Dust hands with flour and roll dough into 1 ½ inch balls (aprx). Place rolls almost touching in a greased pan (recipe will make two 9x13 pans). Let rolls rise for 2 hours. Bake at 375 degrees for 10 minutes. Brush tops of rolls with butter as soon as removed from oven.

For bread: Using a floured board, roll dough into 4 loaves. Place each loaf in a greased bread pan and allow to rise for 2 hours. Bake at 375 degrees for 30 minutes.

For cinnamon rolls: Roll dough on floured board into one flat rectangle (long side should be twice as long as short side). Brush entire surface with melted butter. Sprinkle dough with sugar, cinnamon and chopped pecans (amounts depend on preference). Roll dough on long side, forming a long tube. Slice tube into aprx. 2 inch segments. Place in pan and follow same baking instructions as above rolls. Mix milk and powdered sugar for icing.

*Mark Stutler’s grandmother always placed a little melted butter and some sprinkles of brown sugar in bottom of cinnamon roll pan to make them caramel-chewy on bottom. Yum!