Ingredients: |
Ingredients: 2 c. hot water
1/2 c. butter, no substitutes
1/2 c. shortening
2 T. dry instant yeast
1/2 c. warm water, bathwater warm
1 tsp. sugar
1/2 c. sugar
2 eggs
1 tsp. baking powder
2 tsp. salt
7 c. flour, approx
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Directions: |
Directions:Combine hot water, butter and shortening in a large bowl and allow to soften. In a small bowl, combine yeast, sugar, water and allow to 'proof', or get bubbly, about 5-8 minutes. Add sugar, eggs, baking powder and salt and about 2 cups flour to hot water mixture and stir with a big spoon to blend. Add yeast which by this time should be bubbly, and about 4 cups flour and stir to a soft dough, keep adding flour until the dough is smooth and soft. I often work the last of the flour in by hand, it's ok to knead it a bit. Cover with a towel and put in a warm place to raise for about an hour. I put it in the oven with the light on. When doubled in size, remove and make into cinnamon rolls or crescent rolls. For the crescent rolls, roll out a large rectangle out of 1/2 of the dough, about 1/8th inch thick.Spread lightly with soft butter. Cut it in half from side to side and then cut each half into triangles. Roll up the wide end of each triangle and pinch the small end into the dough so it won't unroll, put on an ungreased cookie sheet and allow to rise, about 20-30 min or until about doubled in size. Bake at 375 º for 12-13 min or until lightly browned. Remove from oven to a cool rack and brush tops with butter. |
Personal
Notes: |
Personal
Notes: I got this recipe when I took a group of 4-H cooking kids to the 'Cooks Nook' in Mcpherson for a cooking class. If the instructor knew how many times I've shared the recipe, she would have charged me double for the class! Don't use a mixer, just mix by hand.
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This recipe for Fairy Rolls is from