| ROLLS You will need two lightly greased 12 x 18 inch cookie sheets - arrange 12 rolls per pan. 1 cup warm water 1\4 cup sugar 2 teaspoons dry yeast 1 cup warm milk 2 tablespoons shortening, melted 1 teaspoon salt 2 eggs 5 cups white flour In a small pan, heat water until hot but not boiling. Add sugar and cool to warm. Add yeast and stir until dampened. Allow yeast to dissolve and froth for about ten minutes. In a large bowl mix warm milk, melted shortening and salt together. Mix in 2 cups flour to make it a pancake batter consistency. Add 2 eggs and mix thoroughly. Stir in yeast and water and then add remaining flour a cup at a time. Dough should still be slightly sticky and soft. Let raise once then stir down. Let raise again and stir down. Let dough raise a third time and then turn out onto a lightly floured surface. Dust flour on the top and flatten dough with your fingers, dusting any sticky areas with flour. Use a rolling pin to roll dough to about 3\8 inch thick. Cut into small circles with a cookie cutter or Kerr lid. Dust any excess flour off each circle. Dip in melted butter and fold in half. Let rolls raise on a buttered 12 x 18 inch pan (10 to twelve rolls per pan) until double and your finger leaves a slight indent in the dough when touched gently. Bake 350 F for 12-15 minutes or until light brown. Makes about two dozen. |
|