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
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
sugar and Crisco. Dissolve dry yeast in the warm water. When
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.
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 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.
Mix buttermilk, sugar, salt and shortening. Crumble yeast into mixture. Stir well. Mix in 2 1/2 cups flour or enough to make a dough that handles easily. Turn out on floured surface and let rest 10 minutes. Knead well for 3 to 5 minutes. Shape into rolls. Roll in butter (melted). Put in pan and let rise 1 to 1 1/2 hours. Bake at 450\u00b0 for 15 minutes or until brown. Makes 15 rolls.
gg, sugar, salt and dissolved yeast, mix well. Add about two
Dissolve the yeast in 1 cup warm water.<
Melt margarine and mix yeast and water. Place melted margarine and sugar in a bowl. Mix, then add egg. Combine with yeast and water. Add flour and mix well. Put in container with tight lid. Refrigerate overnight. Put spoonful of dough in well-greased muffin tins. Bake at 450\u00b0 for 20 minutes.
Dissolve yeast in 1/2 cup warm water; add salt and sugar.
Add eggs and beat. Melt the shortening in 1/2 cup hot water; add 1/2 cup cool water. When cooled to warm, add to first mixture. Stir in the flour, about half at a time.
Knead until of the right consistency, adding only a sprinkle of flour as needed to avoid being too stiff. Cover and let rise in a warm place. Shape and let double in bulk.
Bake in hot oven (400\u00b0) until lightly browned. Brush with melted butter.
Scald milk.
Add butter, sugar and salt.
Allow to cool.
Add water, eggs, yeast and flour, 1 quart at a time.
Knead; allow to rise to double in size.
Push down; allow to rise again.
Mix all together and knead.
Cover and let rise.
Punch down and let rise again.
Form into balls and let rise.
Bake until browned.
Recipe makes 100 rolls.
Mix warm water, yeast and sugar thoroughly.
Add to that mixture the cooking oil and self-rising flour.
If the dough is not as stiff as biscuit dough, add a little more flour.