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                                        sketch of Bob above the Crawford Bakery Rolls recipe.


                                        CRAWFORD BAKERY ROLLS
                                        (Northville Michigan)

                                        3 c. milk
                                        3/4 lb. margarine or butter
                                        9 whole eggs
                                        1 1/4 c. sugar
                                        1 T. salt
                                        7 c. flour
                                        2 pkg. dry yeast (not rapid-rise)
                                        2 T. sugar
                                        3/4 c. warm water 95°
                                        7 c. flour

                                        Heat the milk and margarine til melted (but not hot). In a large bowl mix eggs, 1 1/4 c. sugar and salt. Add milk mixture and 7 c. flour and mix with hands. Put yeast, warm water and sugar into a bowl and set aside to proof. When thick and bubbly mix til smooth and add to the mixture. Add remaining 7 c. flour, one cup at a time, mixing with your hands (dough will be very soft and sticky - don't add more flour). Grease the top with margarine, turn over and grease again. Cover with a damp towel and let rise in a warm place 20 to 30 minutes (this step may be omitted if you're in a hurry). Punch down the dough and divide into quarters, halves or use all of the dough. Roll out into a circle 1/4 inch thick on a floured surface. Cut into 12 wedges if using a quarter of the dough; 24 wedges if using half or 48 for all the dough. Roll up the wedges from the wide end to the pointed end, place on a cookie sheet and let rise til doubled (about 1 hour). Bake in the center of a preheated 350° oven for about 20 minutes or til golden brown (if you like, a pan of water can be placed on the bottom rack of the oven). If using a quarter of the dough at a time (this makes 1 dozen) the remaining quarters may be put into floured Ziploc bags to be refrigerated for 2 days or to freeze for 1 month. Thaw the frozen dough over night in the refrigerator before using. The dough does not have to be at room temperature to roll out.
                                        (yield 4 dozen rolls)

                                        Note: you can also use this dough to make cinnamon rolls, pecan rolls, tea rings or Danish rolls.

                                        To order the "Crawford Bakery And More" cook book send $20.00 in U.S. funds to:
                                        Susan Poster
                                        616 Oakland Ave.
                                        Northville, Mi. 48167


                                        Note: you may want to write to Susan first to ensure the book is still available, Bob.

                                        Crawford Bakery Rolls recipe is published in our December, 1999 Menu Minder.


                                                                  
                                                                  

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