Breads

Basic Roll Dough

  • 1 package Active dry yeast
  • 1/4 cup Water, warm
  • 1 cup Milk, scalded
  • 1/2 cup Sugar
  • 1/4 cup Shortening
  • 1 teaspoon Salt
  • 3 1/2 cups Flour, self-rising
  • 1 Eggs

    • Soften yeast in water. Combine milk, sugar, shortening and salt. Add 1-1/2 cups flour and beat well. Beat in egg andthen yeast. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, cover and let riseuntil double (about 1-1/2 - 2 hours or you can put it in the refrigerator, see recipe below).

    Turn out on lightly floured surface and shape as desired. Cover and let rise till double (30-45 minutes). Bake on greased baking sheet 10-13 minutes at 400°. Yield: 2 dozen rolls.

    Refrigerator rolls: Prepare Basic roll dough as seen above. DO NOT LET RISE. Place dough in greased bowl, cover and refrigerate at least 2 hours or up to 4 or5 days. About 2 hours before serving, shape the dough on floured surface. Cover and let rise until double (1-1/4 hours). Bake as above.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!