Mile High Rolls

Contributed by Jackie Hein, Concord 1st Ward

This recipes comes from Denver, Colorado--the Mile High City

Ingredients:

1/2 cup warm water

1 package yeast

1 cup milk
1 cold egg
3 to 4 T. sugar

At least 5 cups of flour

1 lb. butter or margarine

• In small bowl, dissolve 1/2 cup warm water and 1 package of yeast.
• In large bowl, mix milk, egg, and sugar.
• Add 3-4 cups of flour until dough is of the consistency to knead.
• Knead dough about 5 minutes.
• Roll dough out on floured surface into a rectangle.
• Cut butter or margarine in small slices and evenly place them onto 1/2 of the dough.
• Fold the other half of the dough over the butter or margarine slices.
• Pound with a rolling pin.
• Fold and beat again.
• Roll into a rectangle again, fold 3 times, then fold 3 times again.
• Wrap in wax paper, refrigerate 15 minutes.
• Roll into a rectangle again and fold 3 times, fold 3 times again, refrigerate again 15 minutes.
• Divide dough into 4 parts.
• Roll each part into a circle.
• Cut the circle into 16 pie-shaped triangles.
• Roll each triangle from widest end to the point into a crescent roll.
• Place on ungreased cookie sheet (BE SURE THE SHEET HAS SIDES).
• Cover with wax paper.
• Refrigerate 6 hours.
• Take rolls out of refrigerator.
• Make sure rolls are not touching on the cookie sheet.
• Brush each roll with a beaten egg.
• Bake at 400 for about 20 minutes--until light golden brown.
• Place on wax paper.

Glaze Ingredients

About 1 cup powdered sugar

2-3 Tbsp milk

• Mix milk into powdered sugar until it forms a thin glaze.
• Brush or pour glaze onto baked rolls.

Helpful Hints:

• Inexpensive margarine works fine with this recipe
• Make sure you use cookie sheets with sides
• When you finish making the rolls you can put them in the freezer for a later time. When they are frozen you can bag them. To thaw, place frozen rolls on a cookie sheet.