Parachutes (tiny rolls of deliciousness!)

Note: best done in a warm house/kitchen. Yes, temperature does make a difference!

Mix sugar, salt, yeast, powdered milk, and 3 heaping cups flour in bowl at low speed. If yeast is expired, use 3 packages. While dry ingredients are mixing, cut margarine/butter into slices and drop into hot water in small container. (if doing 2 batches, prepare the stuff for the second batch at this time as well, measuring out dry ingredients into another bowl.) Once margarine/butter is melted or soft, pour it all into the dry ingredients with mixer still on low. (In preparation for second batch, immediately refill small container with 1.5 cups hot water and cut in margarine/butter) Bump up to speed 2 and mix for about 5 minutes (you cannot over-mix this part.) Switch to dough hook and mix at speed 2, adding flour by 1/2 cups until dough come away from the side of the bowl (clings to hook). Let it knead for at least 10 minutes (you cannot really over-knead this part either). If it looks like it needs a little more flour, add it within the first 5 minutes.

While the dough is kneading, heat the oven to 350 and place cookie sheet in oven with a stick of margarine/butter on it to melt. If it melts before you need it, turn off the oven to prevent burning and leave in the oven to keep warm.

Once done kneading, scrape dough from bowl edges with spatula, add a little oil and turn until coated. (If doing 2 batches, put dough in a different, pre-oiled bowl.) Then place bowl in a sinkful of warm water (about 98 degrees) and cover with lid or plastic cap. Let sit for 5 minutes.

Lay out cloth or wax paper on an approximately 36 x 36 inch surface. Remove rings and watches, putting them in a safe place (not by sink!). Flour the surface, pull cookie sheet out of the oven and place near floured surface. Get a pizza cutter out and clean your hands,. Put dough on floured surface, sprinkle flour over top and roll out. Using the pizza cutter, slice into squares. East the small pieces from the corners. Take squares, drag through margarine/butter, fold into parachutes, roll in margarine/butter again and place on cookie sheet offset from each other. Cover with cloth and let rise in warm place (oven or sunshine) for 15 minutes or until doubled in size. (If baking 2 batches, start the 2nd one at this time.)

Bake at 425 for 12-15 minutes or until golden brown (don’t preheat oven - gives rolls more time to rise). Remove rolls and paint each batch with 1/2 stick margarine/butter. Taste some small rolls to assure freshness. Place rolls in bun warmer (if desired).