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.
Add all dry ingredients together.
Dissolve yeast in warm water and add to buttermilk and oil.
Add milk mixture to flour mixture and stir.
Let set overnight in refrigerator.
Take out what is needed at a time.
Grease pan and put a little butter on top of biscuits and bake at 450\u00b0.
Dough will keep for 2 weeks in refrigerator.
In large mixing bowl, dissolve yeast in warm water.
Add
owl.
Stir in the yeast. Set aside until the mixture
Dredge chicken pieces in flour; brown in butter and oil.
Add 1 tablespoon of flour and rest of ingredients, except biscuit recipe.
Cover and cook on low 30 minutes.
Add more stock as needed.
Use any good 2-cup flour biscuit recipe, adding to it 1 tablespoon\tsugar
and
an\textra tablespoon shortening.
Roll dough thin.
Cut
large
biscuits
and
bake
in a quick oven. When brown\tand still very hot, put a square of butter in each and add sweetened strawberries and whipped cream.
Cut chicken in small chunks.
Cook vegetables until tender. Mix ingredients and place in a 9 x 13-inch casserole dish.
Using biscuit recipe on back of Bisquick, roll and cut out biscuits. Place on top of chicken and vegetable mixture, side by side.
Bake at 350\u00b0 for 30 minutes or until brown.
Mix water, sugar and yeast.
(I mix sugar and dry yeast and then add water.)
Add all other ingredients.
Mix well.
Sift dry ingredients.
Cut in shortening.
Dissolve yeast in warm water.
Add buttermilk and yeast to dry mixture.
Mix well. Let stand a few hours or overnight if you like.
Turn out on board.
Roll to 1/2 inch thickness.
Cut.
Dip in butter.
Bake at 400\u00b0.
Sprinkle the yeast over the warm water and stir in the sugar. Set aside until bubbly. In a large mixing bowl,
combine flour and soda.
Toss lightly just to mix.
Cut in the shortening using a pastry blender, a fork, or your fingertips.
Add the yeast and buttermilk.
Stir with a large wooden spoon until well mixed. This dough can be kept in the refrigerator for up to a week and used as needed.
Yield: About 8 cups dough.
Mix yeast in 3/4 cup warm water until dissolved.
Add milk. Add dry ingredients.
Knead on floured board and place in greased pans.
Bake at 375\u00b0 to 400\u00b0 for 15 minutes.
Uncooked dough will store in refrigerator for up to 2 weeks.
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.
br>Mix warm water and yeast in measuring cup.
Sprinkle
gg, sugar, salt and dissolved yeast, mix well. Add about two
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.
Soften yeast in water; let stand while combining sour cream, sugar and baking soda in large bowl.
Add 2 cups biscuit mix, then yeast mixture.
Mix well.
Stir in 3 more cups biscuit mix.
Turn dough onto board dusted with 1/2 cup biscuit mix; knead to form smooth ball.
Shape dough into small rounds the size of a walnut. Place close together in buttered 9 x 13 x 2-inch pan.
Let rise until doubled in bulk.
Preheat oven to 375\u00b0.
Bake rolls 15 minutes, or until done.
Makes 72 bite size rolls.
ombine cooled mixture and yeast; stir to dissolve yeast.
Stir in
large mixer bowl, dissolve yeast in warm water.
Add
Dissolve the yeast in warm water; set aside.<