"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Never Fail Yeast Rolls from Noeplace Recipe

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This recipe for Never Fail Yeast Rolls from Noeplace, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Noe
Added: Tuesday, March 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. milk
2 Tbs. sugar
1 tsp. salt
2 Tbs. Crisco
2 slightly beaten eggs
2 1/4 tsp. dry yeast (this is one cake or 1 package)
3 cups flour (separated)

Directions:
Directions:
Heat milk, sugar, salt, and Crisco until Crisco melts. Let cool to lukewarm.

Add yeast.

Beat eggs slightly and add them and wet ingredients to 2 cups flour. Beat this a lot with an electric mixer. Add more flour till you can get the
mixture off the beaters. Pour out into a bowl of flour and add enough flour to make a non-sticky
dough and knead that a lot. That's the fun part of making yeast breads - that and the smell of yeast whey you come inside after a long day dragging
brush or mowing.

Put dough into greased bowl and cover with towel and let rise to double. Punch down and make rolls. Into the top of each roll put a finger dab of
Crisco. Fold dough over Crisco.

Place rolls onto greased cookie sheet and cover with towel and let rise till double in size.

Toward last of rising, preheat oven to 375. Bake about 20 min. Cool on wire rack. They freeze well. Cool them completely before freezing.

 

 

 

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