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McCall High School Yeast Rolls Recipe

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This recipe for McCall High School Yeast Rolls, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Friday, August 29, 2008


1 cup milk
1 cake compressed yeast
1/4 cup butter
1/2 teaspoon salt
1/4 cup solid vegetable shortening
1/2 cup sugar
1 tablespoon honey
3 eggs
5 1/2 cups enriched flour, sifted
1/2 cup melted butter

1. Preheat oven to 425 degrees.
2. In a medium saucepan, heat milk until small bubbles form on side of pan.
3. Add yeast to milk and stir until dissolved.
4. In a large bowl, cream butter, salt, and shortening; gradually add sugar and honey.
5. Add eggs, one at a time, and beat well.
6. Gradually add flour, alternating with milk mixture, mixing well after each addition. Beat for 2 or 3 minutes after final addition.
7. Place in a greased bowl, cover with a tea towel, and allow to rise in a warm place I hour or until doubled.
8. Cover tightly with plastic wrap and refrigerate several hours or until chilled.
9. Turn out onto a floured board, roll out to a thickness of 1/2 inch, and cut out with floured biscuit cutter.
10. Re-roll scraps and cut again until all dough is used.
11. Place in a greased pan, brush with melted butter, and let rise until double in size, about 35 minutes.
12. Bake 10 to 15 minutes or until golden.




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