- Cooking Time: 10
- Servings: 2 dozen
- Preparation Time: 2 hours
- 6½ cups flour
- 3 eggs
- ½ cup sugar
- ½ cup oil
- 2 packages dry yeast
- 2 cups warm water
- ½ teaspoon salt
- Mix yeast and warm water in glass bowl, then add sugar. Next add eggs, oil, salt and flour. Don’t mix more than necessary. Cover and let rise until double in size, knead then let rise again. Roll out dough to ¼ inch thick and use cookie cutter to make rolls. Place three rolls into oiled cupcake pans. Let rise again, bake at 400º for ten minutes. Serve hot with butter.
NotesMy mother is from Louisiana, which is where the best cooks in the world come from. The combination of French and Black soul food is the basis of Creole cooking. These amazing soft and light rolls are my favorite and I've never found them commercially close to these light as air delights.
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