 |
Prep Time: 300 Minutes Cook Time: 20 Minutes |
Ready In: 320 Minutes Servings: 6 |
|
This recipe for rolls was passed on to me from my mums cousin Lana. I make them at Thanksgiving and I have to be careful not to get to close to the basket because I might get trampled! They can also be made into a loaf of bread. Ingredients:
4 cups flour (and one more later for kneading) |
1 (1/4 ounce) package yeast (or 1 tbsp) |
1 cup warm water |
1 cup milk |
1/3 cup shortening |
1/3 cup sugar |
1 teaspoon sugar |
1 egg (beaten) |
Directions:
1. In a small bowl add:.
2. 1 cup warm water and one tsp sugar. Stir to dissolve. Sprinkle yeast over water, DO NOT STIR! Set aside.
3. Next:.
4. Scald Milk (thats when you bring milk to a boil and it rises or foams up and then take it off the heat immediately).
5. Put scalded milk in a large bowl, add 1/3 cup sugar and stir. Add shortening and stir until almost completely melted. Then let this mixture cool.
6. Add beaten egg to the yeast mixture (In a big bowl) and beat with beaters. Gradually add the flour. Eventually you will need to do this by hand as it will become increasingly more stiff.
7. Transfer this mix to a floured board and begin to knead while adding in the extra cup of flour. This takes a bit of work but it will eventually form into a smooth ball.
8. Put this into a greased stew pot to raise. Cover it with a towel in a warm area for two hours at least. When it is at the top or almost the top of the pot, it is ready.
9. punch it, and let it rise again.
10. Preheat oven to 350.
11. Then pull out the dough and either divide it into two greased loaf pans or form small rolls and place them touching each other in a greased 10X13 pan.
12. bake for 15-25 minutes. They are done when they are brown all over and hollow sounding on top.
13. As an added touch butter the tops and cover with a towel when they are hot out of the oven.
|
|