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Man may not live by bread alone but you sure miss it when it’s not there

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By Carolyn Ten Broeck

Most people would think that I am the size I am because of my incredible sweet tooth. Everyone who knows me understands that I cannot say no to a Reese’s Cup, a Key Lime Pie or Paula Deen’s Pound Cake.
But the truth is, while I love my sweets, I love bread just as much.
There’s nothing more savory than hot bread slathered in a pound of butter. And because I don’t discriminate, cold bread with butter, or peanut butter, is pretty darn good too.
Aside from cheese biscuits, light and fluffy yeast rolls are by far my favorite bread type.
In elementary school, my mother packed my lunch every day because I was such a picky eater. However on days they had homemade yeast rolls, I would save my snack money and buy rolls in the lunchroom. Yes, you could do that back then if you were in the lucky classes that had last lunch.
Rather than throw out the surplus, the lunchroom ladies opened the doors and sold it off–hamburgers for 15 cents, hotdogs for a dime and yeast rolls for a nickel apiece. I always spent my entire quarter on those rolls and stuffed them into my Beatles lunchbox for a snack later on.
Over the years I’ve searched for the recipe for those delicacies and while many have come close, none have quite reached the pinnacle.
This recipe, however, is among the best and while homemade bread of any kind takes some effort, these are definitely worth it.
Bill Newsome’s Rolls
3 1/2 c flour, sifted after measuring
1/4 c sugar
1 pack rapid rising yeast
1 tsp salt
3/4 c warm water
1/4 c plus 1 fluid oz. evaporated milk
1/4 c margarine
1 egg, well beaten
1 T melted margarine

Set aside 1/2 cup flour.
Mix flour, sugar, yeast and salt. Heat water, milk and margarine. Stir hot liquids into dry mixture and then add egg.
Add enough of the remaining flour so the dough will pull away from the bowl. Use the rest of the flour to dust a large piece of aluminum foil.
Place the dough on the foil and knead for 30 seconds. Form into a ball. Place one tablespoon of margarine in a bowl and add dough. Cover with plastic wrap and let rise until double. Press down with a spoon a let rise again.
Pinch off balls or gently roll and cut into circles.
Bake at 350 degrees for 25-30 minutes. Brush with milk and egg.
Enjoy with your favorite stick of butter!