"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Paradise Valley Yeast Rolls Recipe

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This recipe for Paradise Valley Yeast Rolls, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clarisse Blair
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg active dry yeast
1 c cool water from tap
3 tbsp flour
2 tsp sugar

3/4 c sugar
1 tsp kosher salt
1 c vegetable shortening
1 c boiling water
2 eggs at room temperature
6 c all-purpose flour

Directions:
Directions:
Mix the yeast, 3 tbsp flour, 1 cup water and 2 tsp sugar in a 2-cup measuring cup or small bowl, covered with plastic wrap and set aside for approximately 10 minutes. Mixture should look foamy.

Place 3/4 cup sugar, 1 tbsp salt, and vegetable shortening in a large mixing bowl and cover with boiling water, stirring until melted. Cool slightly, then add beaten eggs and yeast mixture, mixing thoroughly. Add flour two cups at a time, mixing well after each addition. Dough will be soft and slightly sticky. Place dough sponge in a container such as Tupperware with a tight fitting lid. Keep in refrigerator for at least six hours.

When ready to make rolls take out as much as you want, returning the remainder to the refrigerator.One third of the dough will make approximately one dozen rolls, cinnamon rolls or pigs in a blanket. Be sure to flour working surface well. Allow rolls to rise in a slightly warmed oven for about an hour or until doubled in size.

Preheat oven to 350 Fahrenheit. Bake rolls for approximately 25 minutes or until nicely browned.

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
My neighbor, Mama Sal, gave us the best cinnamon rolls, made with this dough, on the day we moved into our home in 1982. The original recipe comes from the McGregor Ranch in Wichita Falls. I have tried to pass it forward when new neighbors come or just whenever I want to take something that will warm one's heart. The original recipe refers to Crisco, by name, to keep the dough soft when it is refrigerated.

 

 

 

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