Dissolve yeast in water.
Add all other ingredients but flour. Stir.
Add enough flour to make dough stiff enough to handle. Roll out, cut with biscuit cutter, brush with melted butter and fold over like pocketbook rolls.
Brush again with butter.
Let rise in a warm place.
Bake at 425\u00b0 until done.
Preparation Time: 2 hours.
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.
Dissolve yeast in warm water in large mixing bowl.
Stir in sugar, shortening, egg, salt and 3 cups of flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Place dough in greased bowl; turn greased side up.
Cover loosely with plastic wrap.
Refrigerate at least 2 hours, or until ready to use.
(Dough can keep up to 4 days in refrigerator at 45\u00b0 or below.
Keep covered.)
Cream sugar and Crisco. Add eggs and mix well. Add soda, salt, vanilla and sour cream; mix well. Gradually add flour using enough to make dough stiff. Chill overnight.
Bake at 350\u00b0 until light brown, 8 to 12 minutes.
Mix softened margarine and softened cream cheese together. Add flour and ice water to make dough.
Cover and chill overnight. When ready to make pastry, mix remaining ingredients to a spreading consistency for filling.
Break off dough, one piece at a time, large enough to make one pastry.
Roll out thin in a circle, about 2 inches in diameter.
Scoop filling on top and fold over into half moon and seal pastry.
Bake at 400\u00b0 until brown. Great for parties.
Freezes very well.
br>Sift in flour to make dough resembling pie crust dough.
Knead lightly
Mix ingredients together to make dough for rolling, working with hands if necessary.
Sprinkle waxed paper with powdered sugar. Divide the dough into several balls.
Place 1 ball on the sprinkled wax paper.
Roll dough with rolling pin to desired thickness. Spread with peanut butter.
Roll up like jelly roll and cut into slices.
Combine ingredients to make dough.
Pinch off small ball and roll out in circle.
Dissolve yeast in water.
Combine butter, sugar and potatoes; also, add salt, potato water and milk.
When cool, add eggs and yeast.
Add flour to make dough stiff.
Knead thoroughly.
Let rise 1 hour.
Roll 1/4-inch thick.
Brush with butter; sprinkle with brown sugar, raisins, nuts, cinnamon or whatever desired. Bake at 375\u00b0 until done.
ookie-dough), shape
n large mixing bowl.
Make a well in center of
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.
In large mixing bowl, combine yeast and water.
Add warm milk, butter, egg, sugar, salt and 1 1/2 cups flour.
Beat on low speed of electric mixer for 3 minutes.
Gradually mix in enough remaining flour to make dough easy to handle.
On well-floured board, knead for 5 minutes or until smooth and elastic, adding flour to board as needed.
Shape dough into ball.
Place in greased bowl; turn dough over.
Cover and let rise in warm place until doubled, about 1 hour.
Punch down dough; shape as directed in recipe.
ntil ready to use.
Blend flour, sugar and shortening.
Add egg yolk and water mixture.
Stir until dough forms ball.
Roll out.
Recipe makes three two-crust pies, plus single crust.
Dough may be kept in freezer several weeks.
Thaw at room temperature.
Mix will not make dough tough.
opposed to one that'
aspoons of citric acid stirring to dissolve.
Pour in one
Roll dough out as thin as possible.
Cut into strips, dry. Cook in soups or dishes, 15 to 20 minutes.
owl and add medallions, toss to coat medallions.
Add oil
f the remaining flour to make dough easy to handle. Turn dough onto lightly floured board