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Yeast Rolls Recipe

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This recipe for Yeast Rolls, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Martha Wolf Ginn
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package of dry yeast
1/2 c. warm water
1/2 c. lukewarm milk (scalded then cooled)
1/3 c. sugar
1/3 c. shortening, melted
1 tsp. salt
1 egg
3 1/2 to 4 c. all-purpose flour

Directions:
Directions:
Dissolve yeast in warm water in large bowl. Be sure yeast is dissolved. Stir in milk, sugar, shortening, salt, egg and 2 c. of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; rub dough on greased surface; then turn it so that greased side is up. Cover; let rise in warm place until double in volume, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.)

Punch down dough. Shape into rolls, let rise and bake in 375 oven for 20 minutes - or until browned on top.

Personal Notes:
Personal Notes:
Secrets of Success: Be sure there is warmth in the dough. Use hot water to dissolve yeast; be sure to somewhat cool the scalded milk, but not to room temperature.

You can use the same yeast bread dough to make delicious cinnamon rolls. Just roll it out, spread with butter, a mixture of cinnamon and sugar; roll up dough and cut into slices about 1 in. wide; heat 1/4 c. butter until melted; stir in 1/2 c. packed brown sugar, 2 T corn syrup and 1/2 c. finely chopped pecans; spread in greased pan. Put slices of dough on top of spread and let rise. Bake in 375 degree oven for about 20 minutes. Check and bake until browned on top.

 

 

 

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