ROLLS ONE HOUR ROLLS
Breads
Ingredients
- 1 pkg yeast 2 Dozen
- 1 1/2 cups very warm water 2 pkgs dry yeast
- 1 egg 1/4 cup warm water
- 1/2 cup sugar
- 1 tablespoon salt
- 10 tablespoons melted shortening
- 6 - 8 cups flour
Directions
Dissolve yeast in 1 1/2 cups very warm water. Set aside. Beat together 1 egg, 1/2 cup sugar, 1 tablespoon salt and 10 tablespoons melted shortening. Add this to the yeast mixture. This will take care of 6 to 8 cups flour.
Mix liquids and flour together. Knead well; place in large container to rise - about 2 to 3 hours. Press down and put in refrigerator about 1 hour. It is easier to handle.
Make into rolls, turnovers or pull bread. Let rise again 2 to 3 hours.
Bake at 425°.
Dough that is left keeps real well in refrigerator 1 or 2 days.
TIP: When humidity is high, dough may require as much as one cup more flour than listed in recipe.
Mix liquids and flour together. Knead well; place in large container to rise - about 2 to 3 hours. Press down and put in refrigerator about 1 hour. It is easier to handle.
Make into rolls, turnovers or pull bread. Let rise again 2 to 3 hours.
Bake at 425°.
Dough that is left keeps real well in refrigerator 1 or 2 days.
TIP: When humidity is high, dough may require as much as one cup more flour than listed in recipe.
Source: PDF page 79
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