nto large bowl and add yeast; stir until dissolved.
Add
lour, cornmeal, salt and undissolved yeast.
Heat water, butter and
ombine 1 cup flour, undissolved yeast, sugar and salt in a
o 115F).
Stir in yeast; let stand 3 minutes or
ups flour. Combine flour, dry yeast, sugar, & salt in a large
n the Active-Dry Yeast and stir. Make sure
Dissolve
yeast in warm water.\tMix dry ingredients and cut in shortening
or
you
can
put shortening into milk and microwave for
1 minute.
Let cool; add yeast mixture to milk; work into flour.
Roll
out
on
floured
board
and\tcut out (biscuits do not have to rise).\tBake for 15 minutes at 400\u00b0. I use RapidRise yeast
(Fleischmann's).
It
works better for me.
Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm. Sprinkle yeast into warm water. Stir to dissolve. Add milk mixture, eggs, 3 cups flour, beat until smooth.
ukewarm water; stir.
Let yeast work
while
you
Scald milk (heat until skim forms on top; do not boil).
Cool to lukewarm.
Put 1/2 cup of the milk in small bowl and dissolve yeast in it.
Pour remaining milk over sugar, salt and Crisco and stir to dissolve.
Add yeast and milk mixture and stir.
Add 2 1/2 cups flour and beat until bubbly.
Continue adding flour until dough will not stick to sides of bowl.
Dissolve yeast in water with wire whip.
Add buttermilk, sugar, salt, melted shortening or oil and wheat germ.
Mix with wire whip well.
Add flour; blend with scraper.
Cover and let double in size in warm area.
Punch down and roll on floured pastry sheet.
Cut with 2-inch cutter and place on buttered wax paper in container to refrigerate, covered with wax paper and foil.
Sift dry ingredients.
Cut in shortening until fine.
Heat milk, lukewarm only.
Dissolve yeast in milk.
Mix with dry ingredients and knead well. Roll out 1/4-inch thick.
Cut in rounds or squares.
(I prefer squares.)
Brush with butter and top with another round or square and butter top.
Let rise a few minutes before baking at 350\u00b0.
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.
ater.
Add egg to yeast mixture.
In large bowl
Dissolve yeast in water.
Mix in Bisquick and beat vigorously.
Turn dough on board well dusted with Bisquick and knead until smooth, about 20 times.
Shape as desired.
Place on lightly greased baking sheet.
Cover with cloth.
Let rise in warm place free from draft, about 1 hour.
Heat oven to 400\u00b0 (moderately hot).
Bake 10 to 15 minutes, until golden brown. Brush with oleo.
Makes 16 rolls.
Dissolve yeast in warm water with small amount of sugar.
Add to flour, plus enough warm water to make medium stiff dough. Knead on floured board for 8 to 10 minutes.
Place in warm greased bowl; turn to grease top.
Cover; let rise until double (1 hour or more).
Shape into rolls or loaves.
Let rise until double.
Bake at 275\u00b0 for 10 to 15 minutes, then at 325\u00b0 until done, 25 to 30 minutes.
Grease top when they begin to brown.
Oven 450. I like thin, crunchy crust - I bake crust on a drying rack right on oven shelf.
Combine sugar into water, add yeast. Set aside.
Combine flours and salt.
Pour in yeast and corn oil.
Mix or hand knead for 3 minutes.
Place in oiled bowl, cover, and let rise 30 minutes in a warm place.
Punch down and divide for two crusts.
You can freeze dough up to one month. Thaw in refrigerator 8-12 hours or room temp 2-3 hours. No need to let it rise after thawing.
Dissolve yeast in the lukewarm water.
Add 1 teaspoon sugar and stir.
Melt shortening and set aside. Heat milk to lukewarm. Add salt and 1/2 cup sugar.
Beat eggs and add to yeast.
Pour into milk. Add enough flour to make batter.
Beat until smooth. Add butter and Crisco. Stir well. Add enough flour to make a soft dough.
Knead until elastic.
Put into greased container. Cover and let rise until double in bulk.
Rise and punch down 3 times. Make into rolls.
Let rise 1 hour. Bake at 350\u00b0.
Mix yeast
with
warm water.
Add sugar and Crisco. Mix in flour.
Let
rise
until double in size. Work down and make out into rolls.
Then cover with melted margarine and let rise to double
(about
1
1/2
hours).
Bake
in a 350\u00b0 oven until done.
Dissolve yeast in warm water and 1/