Miriam's Famous Fast-Rising Rolls & Variations

 2 pkg (2 Tablespoons) active dry yeast

1/2 cup warm water (115 degrees)

1/4 cup sugar

6 cups flour

1/2 cup nonfat dry milk 

1 Tablespoon salt

2 cups warm water

2 eggs, beaten

1/2 cup oil

Measure warm water in a volumetric container that will allow for yeast growth, mix in sugar and then add the yeast to soften. In a large bowl stir together flour, dry milk and salt. Make a well in the center and add the yeast mixture, 2 cups of warm water (can use to clean out the yeast mixture), eggs and salad oil in that order. Stir until well mixed, adding more flour if needed, to make soft dough. Cover. Allow to rise in warm place until double--about 2 hours (I warm the oven to 160 degrees while mixing and then turn it off and let it rise in there and it rises faster.) Turn out onto lightly floured board. Knead a few times to make dough easy to handle. Pinch off smooth round pieces about egg size; arrange 2 inches apart on buttered roll pan. cover lightly with a towel and let rise 20 min. Bake at 400 degrees for 10 minutes until golden brown. We like to smear a cold cube of butter over the top of the rolls right after you take them out. This dough also works well for:

Pani Po Po

Mix 1 can of coconut milk and 1 cup of sugar, can also use corn syrup for part or all of the sugar. We have also done it with haupia when we had some to make it thicker. Pour some of the coconut mixture on the bottom of the pan as you put them in the pan, then part way through baking pour the rest of it over the tops and let it sink in.

Cinnamon Rolls

Roll out the dough and spread with melted butter and mixture of sugar (can use brown sugar) and cinnamon, include chopped nuts and/or raisins if desired. Roll and slice (can use dental floss to slice), rise and bake the same. Frost with cream cheese frosting.

Pani Po Po Cinnamon Rolls

Combine the above recipes--minus the frosting for the cinnamon rolls.