BASIC ROLLS
Breads
Ingredients
Directions
approximately 24 rolls
1 pkg active dry yeast
1/4 cup water
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 cup milk, scalded
1 slightly beaten egg
3 1/2 cups sifted all-purpose flour
Soften yeast in warm water. In large bowl, combine sugar, shortening and salt. Stir in hot milk. Cool to lukewarm.
Add softened yeast, egg and 2 cups of the flour; beat well. Gradually add remaining flour or enough to make a soft dough. Cover; let rise in warm place until double (about 1 1/2 hours). Punch down. Cover and let rest 10 minutes.
Pinch off pieces about the size of a walnut. Dip in melted vegetable shortening or oil. Flatten with hands into approximately a 2-inch circle. Fold in half and place on flat baking pan or cookie sheet.
Let rise until double. Cook in preheated oven at 400° for 8 to 10 minutes or until brown.
Serve immediately or turn out on wire rack to cool.
VARIATION:
Hawthorne Family Cookbook
1 pkg active dry yeast
1/4 cup water
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 cup milk, scalded
1 slightly beaten egg
3 1/2 cups sifted all-purpose flour
Soften yeast in warm water. In large bowl, combine sugar, shortening and salt. Stir in hot milk. Cool to lukewarm.
Add softened yeast, egg and 2 cups of the flour; beat well. Gradually add remaining flour or enough to make a soft dough. Cover; let rise in warm place until double (about 1 1/2 hours). Punch down. Cover and let rest 10 minutes.
Pinch off pieces about the size of a walnut. Dip in melted vegetable shortening or oil. Flatten with hands into approximately a 2-inch circle. Fold in half and place on flat baking pan or cookie sheet.
Let rise until double. Cook in preheated oven at 400° for 8 to 10 minutes or until brown.
Serve immediately or turn out on wire rack to cool.
VARIATION:
Hawthorne Family Cookbook
Source: PDF page 78
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