| ROUND ROLLS 1 ½ cups scalded milk 1 teaspoon salt 4 tablespoons white sugar 4 tablespoons vegetable shortening 2 teaspoons yeast, dissolved in 1/3 cup warm water 2 eggs 5 cups flour Pour hot milk over salt, sugar and shortening to soften. Cool to warm temperature. If you add the eggs and yeast when the mixture is too hot it will cook the eggs and kill the yeast. After it has cooled to warm, add eggs and yeast mixture. Let stand for 10 minutes. Stir in flour and mix well. Set pan in a warm area and cover with a lid or clean dish towel. Let dough rise until double in bulk. Pat down and let rise until double again. Turn dough out of pan onto smooth surface sprinkled with a small amount of flour. Knead a couple of times to get out most of the air bubbles. Shape dough into several two inch balls. If the dough is too sticky roll the balls in a small amount of flour to help keep the balls smooth. Be careful, too much flour will make them tough. Brush excess flour off with a small pastry brush. Dip tops in melted butter then place two to three inches apart on a greased cookie sheet. Let rolls rise a little more than double or until dough gives in slightly when touched. Bake 350 F for 10-15 minutes or until lightly browned. Makes about 2 dozen rolls. |
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