YEAST ROLLS from Marily Hardage
1 Package yeast
½ Cup warm water
1 Tablespoon salt
1 Teaspoon sugar
Dissolve yeast in warm water. Add salt and sugar. Set aside.
½ Cup sugar
2 Eggs
Beat eggs and add sugar. Mix. Set aside.
1 ½ Cup milk
3 Generous tablespoons Crisco
Scald milk. Add Crisco to hot milk and cool.
When milk mixture has cooled add yeast and egg mixture. Add flour, 2 cups at a time. Using 6 Cups of flour. Beat until smooth. Dough will be hard to mix when the last 2 cups of flour are added.
Put into greased bowl. Turning dough so all has greased surface. Let rise uncovered until doubled. Usually 1-½ hours. Beat down. Cover and refrigerate. When ready to bake –roll out and cut, dip in butter and allow to rise until doubled. Bake 375 to 400 until brown.
AUNT RUTH’S DELUXE ROLLS from JEAN CONLEY
1 ¼ cup scalded milk
1 cup melted shortening (butter or margarine)
1 cup sugar
1 teaspoon salt
2 packages yeast
¼ cup lukewarm water
6 to 7 cups all purpose flour, sifted well
4 beaten eggs
Combine the milk, melted shortening, sugar, and salt—cool to lukewarm. Soften the yeast in water; combine with milk mixture. Add half of the flour and beaten eggs and beat well. Add enough of remaining flour to make soft dough. Turn out on lightly floured surface and knead about 10 times. Place in a warm greased bowl; brush lightly with melted shortening; cover and let rise in a warm place until about double in bulk. Shape into rolls, place on a greased baking sheet; cover and let rise ½ to ¾ hour or until double in bulk. Brush with milk, melted butter, diluted egg white or diluted egg yolk. Bake at 375 degrees for 15 to 20 minutes.
ROLLS from AUNT ODA LEE
1 cup milk (scald) 1 stick butter- melted
1 package yeast (dissolved in ¼ cup warm water) 1 egg
¼ cup sugar 3 cups self rising flour
Add butter to warm milk. Cool. Add egg, sugar and mix. Mix with flour. Cover and refrigerate. Use as needed. Shape into rolls and let rise 1 hour or until doubled size. Bake 400 degrees for 15 minutes.
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