PITTA ROLLS

2 ½ Tbsp. dry yeast

2/3 cup oil

2/3 cup sugar

8 cups flour

2 cups luke warm water (105 to 115 degrees)

2 tsp. salt

4 eggs

(set whole eggs in warm water to take off chill)

Put ½ cup of the water into small mixing bowl, sprinkle yeast and a dash of sugar on top of water, stir until dissolved.

In Kitchen Aid, beat eggs, sugar, oil and salt until eggs are slightly lighter in color.

When yeast if foamy, add remaining 1 ½ cups water. Then add to egg mixture. Mix on speed 2 just till mixed.

Add 5 cups of flour, one cup at a time, mixing after each on speed two.

Replace mixing tool on kitchen Aid with dough hook. Then add remaining flour one cup at a time, mixing after each on speed two, till dough clings to hook. Then kneed two min. longer till dough is smooth and elastic.

Put dough in oiled bowl, turn and cover with oil. Cover with towel. Raise in warm place till dough is doubled (approx 1 hr.) (Do not kneed at this point.)

Take 1/3 of the dough and roll into 14 in. circles on floured surface. Brush with melted butter. (This helps them hold their crescent shape and not raise into a big formless ball.) Cut like pizza into 16 pieces. Roll-up into crescents, wide side to small point. Grease cookie sheet. Cover cresents with towel and place in warm place for final rise. Will double in size (1 hr). Bake 400 degree oven for 8 to 9 min. I like mine just browned.

This recipe can also make two braids of bread. For braided bread I frost with 2 cups powdered sugar, ½ tsp. vanilla, 1/3 c. butter and 4 to Tbsp. milk (or more if drizzeling).

(Linda's Recipe - From Linda Pitta)