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Aunt Beath's Rolls Recipe

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This recipe for Aunt Beath's Rolls, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, July 7, 2005


1 pkg dry yeast
1/4 cup warm water 110-115 degrees
(dissolve and set aside)

1 cup milk, scalded 150 degrees
1/4 cup sugar
1/4 cup shortening
1 tsp salt
3 1/2 cup all purpose or bread flour
1 egg

Combine milk, sugar, shortening and salt; cool to lukewarm. Add 1 1/2 cup flour. Beat well. Beat in yeast water and egg. Gradually add remaining flour. Place in greased bowl turn once. Cover and let rise till doubled (1 1/2 - 2 hours) less if using quick rise.

Roll and shape as desired. Cover and let rise 30 - 40 minutes until doubled. Bake on greased baking sheet in hot 400 degree oven for 10 - 12 minutes. Makes 2 doz. large or 3 doz. small.
If you need to save all or part of dough. Put in greased bowl, covered in refrigerator immediately after mixing. Don't let it rise. Chill at least 3 hours or may be kept 4 - 5 days. Two hours before serving roll and shape as desired. Cover w/ cloth and let rise until doubled.

Bake 400 degrees for 10 min.




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