Decades ago my neighbor called me up.
“I have extra rolls, would you like them with your dinner?”
Yep. She’s some kind of wonderful.

They. were. stupendous.

I prayed that this wasn’t a secret family recipe.
I think she dictated directions over the phone.
As you can see, my recipe card has survived a Niagra of spills.

This is a vintage recipe.
Given before the days of KitchenAid mixers in every kitchen.
So half the time you use a hand-mixer,
then you shift to mixing by hand.

The good old days of mixing and kneading by hand.

Rhonda’s Rolls

1/2 cup canned milk
1 cup lukewarm water
1/2 cup vegetable oil
2 pkg yeast
1/2 cup sugar
2 t salt
2 eggs
5 1/2 cups flour

In large mixing bowl add yeast to water.
Add canned milk, oil, sugar, salt and eggs.
Mix well.
Add half the flour; using mixer, mix well for 3 minutes.
Add the rest of the flour cup by cup,
mixing with wooden spoon.
Knead dough for 10 minutes.

Wash out bowl and coat bottom with oil.
Place dough in pan and rise until doubled.
Punch down and cut in half.
Roll dough into a circle shape.
Cut like a pizza.
Roll up and place on cookie sheet.
Let rise until double.
Bake 400° for 6-8 minutes.

Above: Baked in my nifty Demarle Flexipan.
Below: Baked on a pizza stone.

Notes:

I always double this recipe. The family demands it.
I use whole milk instead of canned.
I buy yeast in bulk. 1 package = 1 scant Tablespoon
I used to brush melted butter over the tops.
Now I spray olive oil cooking spray.

Oh yes. I make the entire recipe, kneading and all,
in a Kitchen Aid or Bosch mixer.