Aunt Lorraine's Rolls (not anyone in our family)

This roll recipe comes from a church friend, Lori Pierce, so this is really her family's recipe.  She shared it with us at a RS activity one night and I loved them.  She also taught us that they are great sliced in half, slathered with butter, toasted in the oven and then dipped in Ovaltine hot chocolate.  I was skeptical at first, but after I tasted them, I was hooked!

1 cup powdered milk prepared (or scalded milk)

1 egg

¼ cup sugar

1 tsp salt

¼ cup butter or margarine  - melted

1 Tbsp yeast (or one package)

¼ cup water

2 ½ to 3 cups flour

Dissolve yeast in water. Mix together with all other ingredients. May need more flour – should be just a little bit sticky, but able to knead. Knead for 5-10 minutes. Let rise to double – 1 to 1 ½ hours. Form into rolls and let rise another 1 to 1 ½ hours.

Bake at 350o F for approximately 20 minutes – until as brown as you like.

Submitted by Angela Reed