Grammy Kenney's Yeast Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. milk
1/2 c. Crisco
1 c. sugar
3 eggs
1 T. salt
2 pkgs dry yeast (and a 1/2 c. warm water)
9 c. Gold Medal All purpose flour
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Directions: |
Directions:Scald together milk and Crisco. Set aside to cool to lukewarm. Beat sugar, eggs and salt until creamy. Add 1/2 c. of warm water to 2 yeast packages - dissolve completely. Add all above ingredients to flour. Knead until manageable and then turn onto floured board. Continue kneading until smooth. Lightly grease mixing bowl and place dough in. Keep in warm area away from drafts - allow to double in size. Stir down once if you have time and let rise again. Turn over to board and roll out to approximately 1/2 " thickness.
Using a round biscuit cutter or large mouthed glass cut out rolls. Fold in half and place on greased pans. Let rise until double.
Bake at 425º oven until golden brown. Brush tops with melted butter just before removing from oven. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:4 hours to include rising times |
Personal
Notes: |
Personal
Notes: My grandmother, Kathleen, was taught how to bake pastries by her mother-in-law as a 16 year old newlywed . Like Granny Davenport, she never used measurements, but passed this recipe down to me the best she could guess-timate.
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