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Three Bump Rolls Recipe

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This recipe for Three Bump Rolls, by , is from Treasured Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Heieck and Bev Farl
Added: Friday, November 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 packages dry yeast,
2 T. lukewarm water,
1/2 c. granulated sugar,
1 c. scalded milk,
1/2 c. shortening,
1 tsp. salt,
3 eggs,
4 1/2 - 5 c. sifted flour

Directions:
Directions:
Soften yeast in water with 1T sugar. Combine remaining
sugar, milk, shortening and salt in large bowl. Add eggs,
blend. Blend in 2c flour and yeast and turn to fast. Beat 4
minutes.

Blend with spoon as much flour as can be added without
kneading. Knead for 10 minutes, form into ball. Grease bowl,
place dough in bowl and flip over. Cover and let rise in warm
place for 1 1/4 hours. Punch down on floured surface, cover,
and let raise another 10 minutes. During that time grease 24
muffin cups. Shape the rolls in three small balls per muffin cup
and put in muffin tins. Cover and let raise an additional 45
minutes.

Bake at 375 for 45 minutes.

Number Of Servings:
Number Of Servings:
12-24
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
Before you start, make sure the yeast is fresh and dry and
the eggs are at room temperature. Add just enough flour to
make a dough you can work with. Too much flour makes a
tough roll.

To scald the milk, bring it to a boil over high heat and
remove
before it boils over.

Watch the rolls carefully when you bake them. They can
bake
quickly.

This roll recipe from my aunt Bev has been a favorite of my
family for over 35 years. They can be made ahead and
frozen
and are well worth the effort.

 

 

 

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