Breads

Luncheon Rolls

  • 1 package Active dry yeast
  • 1/2 cup Scalded milk
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • 3 1/2 cups Flour
  • 2 tablespoons Melted shortening

    • Prepare yeast according to directions on package. Put sugar and salt into scalded milk. Let stand until cool then add yeast. Add 1 3/4 cups of the flour and beat well. Add shortening. Add another 1 3/4 cup flour or enough to make dough firm. Knead well. Spread dough on floured board and cut into small rolls. Put into greased pans. Cover. Put in warm place and let rise until double in size (about 1-1/2 hours). Bake in hot oven about 15 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by I G Valletta of Livonia, MI. 

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