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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Grandma Reed's Rolls Recipe

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This recipe for Grandma Reed's Rolls is from Nichols Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. milk = 1/2 pet 1/2 water
1 1/2 tsp salt
1 c. sugar
1/2 c. shortening
2 pks yeast
1/2 lukewarm water
6 1/2 c. flour
Directions:
Directions:
Put milk in pan and cook until scalded.

pour milk over other ingredients and mix until warm and smooth
add 2 beaten eggs.

In a separate bowl add 2 pks yeast and 1/2 c. lukewarm water,
stir.

Add a little flour to milk mixture , stir in yeast mixture.
Gradually add flour mixing thoroughly.

Place dough into a greased bowl, also grease the top of the dough, cover and put in warm place to let rise until it has doubled.

Place on a floured board and kneed , cut and roll into golf ball size pieces.

Place in a greased pan, grease tops and let rise again.

Bake at 450º for 10-12 minutes.
Personal Notes:
Personal Notes:
Recipe from my great grandmother, Helen Reed for dinner rolls. This recipe can be used for cinnamon rolls by rolling dough out , spreading with butter, sprinkle cinnamon and sugar . Roll up and slice , place into greased pan, grease tops and let rise. Bake at 425 for 10-15 minutes.

 

 

 

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