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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. Ingredients:
2 cakes compressed yeast |
1/4 cup sugar |
1-1/2 cups sour milk at room temperature |
1/4 cup butter |
1/4 cup shortening |
5-1/2 cups flour |
1/2 teaspoon baking soda |
1 teaspoon salt |
1/4 cup brown sugar |
1/2 cup mixed chopped currants, dates and raisins |
Directions:
1. Crumble yeast in bowl then add sugar and pour milk over and let stand 10 minutes.
2. Melt butter and shortening and allow to cool.
3. Sift flour then measure and sift again with soda and salt.
4. Add melted shortening to yeast mixture.
5. Mix well then add sifted dry ingredients beating until a smooth dough is formed.
6. Transfer dough to a well greased bowl and brush top with butter.
7. Set bowl in a warm, not hot place until dough has risen to 3 times its original size.
8. Turn it out of the bowl without stirring onto a well floured board.
9. Roll dough to 1/8” thickness then brush with melted butter.
10. Sprinkle with brown sugar, currants, dates and raisins.
11. Cut in strips 3/4” long.
12. Roll each up and place in a greased muffin pan.
13. Let rise in a warm place 15 minutes then bake at 425 for 20 minutes.
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