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.
or the dough:
Proof yeast: Sprinkle yeast and a pinch of
cups of the flour, yeast, sugar and salt into large
FORMING THE ROLLS. The recipe will make 24 rolls. To
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.
id) mix together the flour, yeast, sugar and salt.
Add
Mix the yeast and the warm water, then
sugar and Crisco. Dissolve dry yeast in the warm water. When
Stir yeast, sugar and milk in a
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.
To water, add next 4 ingredients, then yeast mixture.
Stir well and add 2 cups flour; stir well.
Add shortening; stir.
Add remaining flour and knead well into a ball.
Let rise until double, knead and for crescents, take a portion of the dough and roll as for pie crust.
Cut into triangles, brush with melted butter and roll up, starting with wide side.
Place on greased sheets and let rise again until light.
Bake at 425\u00b0 for 15 to 20 minutes.
b>yeast
For Quick Dough Cycle---.
( NOT QUICK BREAD) use 2 tsp quick yeast
Dissolve yeast in water in mixer bowl.
Add biscuit mix gradually, mixing well.
Knead on floured surface until smooth and elastic.
Let rest 5 to 10 minutes.
Shape as desired.
Roll in melted butter.
Arrange in a baking pan.
Let rise, covered, until doubled in bulk.
Bake at 400\u00b0 for 20 minutes or until golden brown.
Makes approximately 1 1/2 dozen.
Scald milk; add sugar and shortening and 1 teaspoon salt. Dissolve yeast in lukewarm water.
When milk cools, add yeast and beaten egg.
Gradually add flour.
Beat until almost as stiff as biscuit dough.
Put in warm place and let double in size.
Pinch off into balls and place in greased pan and let rise double in size.
Bake in 350\u00b0 oven for about 15 minutes, until golden brown.
Dissolve yeast in lukewarm (hot) water and set aside.
Pour boiling water over Crisco, salt and sugar.
Stir until dissolved. When lukewarm, add beaten egg.
Stir, then add yeast.
Add flour gradually until soft dough forms.
Cover; put in refrigerator overnight.
Grease pan.
Roll dough out and cut with biscuit cutter.
Brush rolls with melted butter and let rise 2 hours or longer.
Bake in 400\u00b0 oven 15 or 20 minutes or until brown.
Makes about 24 rolls.
br>Add egg and yeast.
Beat until yeast dissolves.
Sift
Dissolve yeast and water and set aside.
Add to scalded milk, sugar, shortening, and salt.
When milk mixture is cool, add 2 cups plain flour and beat.
Add 1 egg and yeast.
Mix well.
Add 3 cups plain flour (or enough to make a soft dough that can be handled). Knead and place in greased bowl.
Cover and refrigerate until ready to use or use right away.
Roll out and cut as desired.
Let rise about 1 hour.
Bake at 425\u00b0 for about 15 minutes.
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.