asic Recipe).
Lightly
Pour cold water over yeast and let stand.
Using
Dissolve yeast in water in 2 1/
In a saucepan combine sugar.
Melt over medium heat the shortening and 1 cup hot water.
Set aside to cool.
Dissolve yeast in small bowl with 1 cup warm water (not hot).
Beat eggs in a large bowl.
Sift flour with salt mixed in.
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.
emperature will wake up the yeast but not kill it.
Combine yeast and warm milk to soften yeast, about 5 minutes. Combine yeast mixture
Dissolve yeast in warm water.
In large mixing bowl mix first 3 ingredients as you would biscuits.
Pour in the dissolved yeast. Mix again.
In large bowl pour in 1 tablespoon of oil.
Put dough in bowl.
Turn over to grease all sides. Let stand until doubled in size.
Punch down and form into rolls.
Let rise again.
Bake at 350\u00b0 until done.
Dissolve yeast in warm water.
Add other ingredients to yeast and water.
Store covered in refrigerator.
Use as needed.
Fill muffin tins 3/4 full.
Bake at 425\u00b0 for 20 minutes.
Dissolve yeast in 1/2 cup warm water.
Cream shortening, and sugar together.
Add beaten egg, 2 cups warm water, salt and yeast. Add flour.
Put dough in greased bowl and grease on top of dough. Cover and put in refrigerator.
When ready to use, take out as needed.
Let rise 3 hours.
Bake at 400\u00b0 for 12 to 15 minutes.
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.
Combine water, yeast and sugar. Let stand 5
Mix yeast with 1/4 cup of warm water.
Set aside.
Cream sugar and Crisco.
Add egg.
Stir in the 1 cup of water.
Add yeast. Stir in flour.
Put in a large bowl.
Let rise in warm place until double.
Punch down and shape into rolls.
Let rise until double in bulk.
Bake at 425\u00b0 for 12 to 15 minutes.
In a saucepan combine sugar.
Melt over medium heat the shortening and 1 cup hot water.
Set aside to cool.
Dissolve yeast in small bowl with 1 cup warm water (not hot).
Beat eggs in a large bowl.
Sift flour with salt mixed in.
Dissolve yeast in water; add milk, sugar, oil and salt.
Sift and gradually add the flour and soda to the yeast mixture.
Mix well.
Let stand about 10 minutes.
Roll out and shape into rolls. Let rise until double in size, about 1 hour.
Bake at 400\u00b0 or 425\u00b0 until rolls are brown
on top.
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.
Mix butter, milk, sugar and oil.
Put yeast into this mixture.
Add enough flour to make a stiff dough.
Pour dough onto floured board.
Roll out dough to 1/2-inch thickness and cut out rolls with round cutter.
Place rolls in buttered dish and let rise 1 hour, but not more than 3 hours.
Bake at 425\u00b0 until golden brown.
Makes 2 dozen rolls.
Mix yeast and lukewarm water together.
Mix butter or margarine, flour, Crisco, egg and sugar together.
Mix all ingredients together and spoon into greased muffin tins.
Bake for 20 minutes at 425\u00b0.
Will keep in the refrigerator for a week or two.
Dissolve yeast in warm water.
Cut Crisco into flour.
Add sugar and egg.
Stir in yeast mixture and mix well.
Cover and refrigerate or bake in a greased muffin pan.
Bake at 350\u00b0 until brown.
Mix together 2 cups flour, sugar and salt.
Warm milk and water to 120\u00b0.
Add yeast to milk mixture.
Add liquid yeast mixture to dry ingredients.
Add butter and eggs.
Add remaining flour until correct consistency.
Knead 5 to 10 minutes.
Let rest to double in a warm place (about 20 minutes).
Punch down; divide and shape.
Place in loaf pans.
Let rise again.
Bake in preheated oven at 375\u00b0 for 35 minutes.