Sunday grubbin

I've recently started a new addiction for myself: Waffles, whipped cream, berries, and syrup. I'm ashamed to say that I've had this probably five times in the last week, even at 10 at night...

Every time I hear that voice in my head saying, "Hey Kelli, how's that half-marathon training coming?"

HA.

But really, I should get back on track.

Sunday night I was sitting around and thought, "Hey! Why don't I make rolls?"

So I pulled out my grandmother's old Betty Crocker cookbook. It's one of my favorites.

It's a little worse for the wear, but that means it's well-loved, right?

I cannot tell you how much I love being home with a Kitchenaid. Oi. Don't make me go back to hand mixers!

Betty Crocker Sweet Roll Recipe (updated for kitchenaid)

Measure into mixing bowl: 

1/2 cup warm water (not hot)

Add, stirring to dissolve: 

2 pkg. active dry yeast

Stir in: 

1 1/2 cups lukewarm milk

1/2 cup sugar

2 tsp salt

2 eggs

1/2 cup softened butter/margarine/shortening

6 cups flour

Mix with bread-hook attachment until dough starts to form. The dough should start to pull away from the edges of the bowl and stick to the hook when it's ready. You may need to continue adding flour to reach that point (I ended up adding about 2 cups more).

Place in greased bowl, cover with damp towel, and let rise in warm environment until the dough doubles in size (about an hour).

Punch dough down and let rise for another half-hour.

Make rolls into desired shape, 1/3 of the size you want the finished rolls to be. 

Place in lightly greased pan.

Bake in 400 degree oven for 12-15 minutes until tops and edges are golden brown.

Personal preference: Spread a little butter on top of rolls right when they come out of the oven.