Dissolve yeast in water; place milk, sugar, salt and 2 tablespoons butter in saucepan and heat to lukewarm.
Add yeast and flour and leave in warm place for 15 minutes.
Turn out on floured board and pat to 3/4 inch thickness.
Cut with round biscuit cutter.
Fold dough over a bit of butter to form Parker House rolls.
Let rise in warm place on a baking sheet for 15 minutes.
Bake at 400\u00b0 for 10 minutes.
Mix water and yeast.
Add sugar, salt, shortening and egg. Add flour; let rise until double and stir down.
Make into rolls. Let rise until double.
Bake at 375\u00b0 for 10 to 12 minutes.
Serves 2 dozen rolls.
Dissolve yeast in lukewarm water; add milk.
Add the sugar and salt to the lukewarm mixture.
Stir until well mixed.
Add softened shortening and beaten egg.
Mix well.
Add flour.
Mix in with spoon, then with hand.
Knead to make dough soft.
Put in greased bowl.
Cover and let rise about 1 1/2 to 2 hours.
Knead and make into rolls.
Place into muffin tins or on flat sheet and let rise for 1 to 2 hours.
Bake at 350\u00b0 until brown.
1 teaspoon sugar, 1 package yeast (1 Tablespoon).
Sift the
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or the dough:
Proof yeast: Sprinkle yeast and a pinch of
FORMING THE ROLLS. The recipe will make 24 rolls. To
id) mix together the flour, yeast, sugar and salt.
Add
Add yeast and sugar to warm water. Stir until dissolved.
Add oil and salt. Stir. Add flour and knead about 5 minutes. Roll dough out as for biscuits. For regular rolls, stamp out with biscuit cutter and place barely touching in a greased baking pan (makes about 3 dozen).
For Parker House rolls, stamp out with biscuit cutter and place 2 portions in each cup of muffin tins. Brush tops with melted butter or oleo and let rise.
Bake in a 375\u00b0 oven (top shelf) until golden brown.
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough. Divide into 4 equal parts. Use 1/4 of the dough for any dinner roll recipe.
Thoroughly blend flour, salt and shortening.
Add yeast to 1/4 cup of warm water to dissolve.
Add to flour mixture with fork (sprinkle additional water to form a ball).
Divide into 4 parts for crust.
Dough will roll out very easy if you allow this to set about 20 minutes before working into a crust.
Roll and shape into crusts.
Pie crust may be made and frozen for future use.
This dough is easy to handle and makes a very tender and flaky crust.
Follow Refrigerator Yeast Rolls recipe, then roll 1/3 of dough into a 14 x 10-inch rectangle.
Brush with melted butter.
Sprinkle with sugar and ground cinnamon.
Roll up, starting at long end. Cut crosswise into 3/4-inch thick slices.
Place in 2 lightly greased 9-inch round cake pans.
Let rise and bake as directed on Refrigerator Yeast Rolls recipe.
emperature will wake up the yeast but not kill it.
ough into equal parts and roll into balls in your hand
br>Allow White Lily Frozen Roll Dough to thaw at room
Mix together yeast and water and set aside.
Mix the remaining ingredients, then mix in yeast and water.
Make this mixture at least 24 hours before using.
Put in a sealed bowl in refrigerator. This will keep about 1 week, but best if used within the first 4 days.
When ready to use, grease muffin tins and spoon in mixture about 3/4 full.
Bake at 425\u00b0 until done or test with toothpick.
Dissolve yeast in warm water in a large bowl.
Stir in sugar, shortening, beaten egg, salt and 3 cups of the flour.
Beat until smooth.
Stir in enough flour to make dough easy to handle.
Place dough in greased bowl, then turn greased side up.
Cover and refrigerate at least 2 hours or until ready to use.
Dough can be kept up to 4 days in refrigerator at 45\u00b0 or below; keep covered.
Pour cold water over yeast and let stand.
Using
sugar and Crisco. Dissolve dry yeast in the warm water. When
Beat water, yeast and egg. Cream the shortening, sugar and salt.
Combine together in a large mixing bowl, gradually adding flour to form a soft ball of dough.
Place in greased bowl, turning once to grease surface (dough). Cover and let rise until doubled. Turn out onto lightly floured surface. Roll until flat. Use biscuit cutter to form roll shapes.
Place in greased pans. Cover and let rise until doubled. Bake in hot 400\u00b0 oven until lightly browned. Brush tops with melted butter.