Directions: |
Directions:In a large mixing bowl, 1 cup of sugar and 4 tsps salt
in a saucepan, 2 cups of milk
in a small cup, beat 2 eggs
in another small cup, 1/4 cup hot water, add i tsp sugar and two packages fleishmanns yeast (or any yeast). Make sure water in cup covers the yeast.
add 4 cups of flour stir and mix with a wooden spoon for 2 minutes
add 1/3 cup of crisco (or any oil).
add 2 more cups of flour
stir and mix, beat 2 minutes with a wooden spoon
if you have a pastry sheet, place it on table and flour it. If no pastry sheet, use wax paper and flour it.
place dough onto the center of the pastry sheet
using 1 cup flour, start kneading dough until it is not sticky
grease the mixing bowl, put dough in bowl and moisten lightly the top of the dough with crisco oil
place a long sheet of wax paper over and put a rubber band over the bowl
put in the refrigerator overnight
in the morning grease bread pan, punch dough to release air, then make rolls by pinching off some of the dough and rolling it in your palms to make a roll the size of a large meatball. Don’t stretch the dough to make the roll. Cover with dish towel or a rag and place on top of the refrigerator to rise again.
when ready, bake at 400 degrees or 375 degrees (depending on your oven) for about 20 minutes. Check the bottom of the rolls to see that they are done also.
Makes about 48 rolls.
For faster rising rolls, at step 15, leave rolls on the table instead of in the refrigerator and then continue.
If you have a dough hook, you can use this same recipe. |
This recipe for GRANDMA’S YEAST BREAD is from