Heat milk and shortening together until shortening melts.
Add crumbled yeast cake and flour.
Place mixture in greased bowl for 30 minutes.
Shape pieces of dough the size of a large egg in a round ball.
Flatten with hand into an oblong shape.
Place piece of butter in the middle.
Fold over until edges almost meet for Parker House rolls.
Brush tops with melted butter.
Let rise 15 minutes.
Bake for 15 minutes in a 450\u00b0 oven.
FORMING THE ROLLS. The recipe will make 24 rolls. To get even sized rolls, I
Dissolve yeast in lukewarm water.
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.
Mix the yeast and the warm water, then
Grease hands and make rolls the same way as for yeast rolls. Place a piece of pepperoni (about 1 inch) wrapped in 1/2 slice American cheese in the center of each roll and wrap the dough around it, sealing edges.
(Hands dipped in flour make rolling and sealing the dough easier.)
Let rise to double in size and bake the same as yeast rolls (350\u00b0).
br>Cool to lukewarm. Sprinkle yeast on warm water; stir to
Mix 2 cups flour and yeast with a wooden spoon.
In saucepan, cook milk, butter and molasses (can use 1/4 cup sugar instead) until butter melts (not boiling).
Pour over mixture.
Add egg, beat at low speed for 3 minutes.
Beat 3 minutes at high speed. Remove from mixer and gradually stir in 1 1/4 cups flour.
Beat with wooden spoon until smooth.
Cover and let rise 1 hour.
Beat again 5 minutes.
Let raise 30 minutes or twice its size.
Makes 20 rolls.
Bake at 400\u00b0 for 12 minutes.
Combine flour, yeast, sugar and salt.
Heat water and milk together in microwave until they are hot, but not boiling (about 3 minutes).
Heat shortening until soft or partially melted.
Fold water, milk and shortening into flour mixture.
Let rise 30 minutes.
Make into rolls and let rise again 20 minutes.
Bake at 375\u00b0 for 17 minutes or until light brown.
Brush tops with melted margarine.
Combine yeast and 1/2 cup warm
Dissolve yeast in water.
Add other ingredients in order listed.
Use enough flour to make batter spoon easy.
Bake in greased muffin pans at 425\u00b0.
Makes approximately 2 dozen rolls. Use as much as you need, then store the rest of the batter in the refrigerator, covered.
Keeps for 2 weeks.
ater.
Add egg to yeast mixture.
In large bowl
Blend together 3 cups flour, sugar, salt, and yeast.
Add warm water, oil and milk and blend mixture.
Mixture will be soupy. Mix for 3 minutes at high speed.
Add remaining flour, mixing well.
Form into rolls and let rise and place margarine on rolls. Bake at 400\u00b0 until golden brown.
Makes 30 rolls.
ixture of sugar, water, & yeast sit for 5 minutes. **If the mixture
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.
Mix together yeast, warm water and sugar.
Let stand 16 minutes.
Cut
shortening
into flour, baking powder and salt. Combine the
two
mixtures
and knead dough adding flour until dough is not
sticky.
Make
rolls
and
let
rise 30 minutes. Bake at 425\u00b0 for 20 minutes.
Dissolve yeast in water and add Crisco, sugar and beaten egg. Now add 4 cups flour (don't add anymore).
This dough will seem thin.
Put into the refrigerator for a short while and it will thicken.
When you are ready to use them, take from refrigerator and put 3 small balls of dough to make cloverleaf rolls into greased muffin pans.
If too thin to form balls, take spoon and dip into each muffin pan.
b>yeast, sugar and milk in a small bowl.
Let stand for
Dissolve yeast in warm water.
Add oil, sugar and salt.
Mix into flour.
Knead until smooth.
Shape into rolls; let stand 1 hour or until double in size.
Bake at 425\u00b0 for 12 minutes.
Dissolve yeast into warm water and add salt, sugar and shortening.
Start adding flour until it's not sticky.
Knead dough for 5 minutes.
Next, butter bottom of bowl and let rise for 1 1/2 hours.
Knead dough again and let rise 1/2 hour.
Shape biscuits at least 2 hours before baking.
Bake at 400\u00b0 for 20 minutes.
Yield:
18 to 24 biscuits.