Directions: |
Directions:Boil together 1 can Evaporated Milk and 1 can water until very hot or there is scum on top (microwave for approximately 5 minutes).
Melt in the following:
1 Cup Shortening (Crisco)
1 Cup Sugar (Less for Bread)
1 Cup Potato Flakes (For Potato Bread)
1 Palm of Salt (about 2 Tablespoon)
1 More Cup of Lukewarm Water (For Bread)
Put 4 packages of yeast in 1 cup of lukewarm water (can't be above 120º degrees). Let set for 5 minutes and do not stir (add a little sugar to make sure yeast is active). Beat 6 eggs while yeast is sitting. Mix all together, making sure temperature is cool enough to add eggs.
Add 3 cups of sifted flour - should be real runny (rubbery). Hand beat (wooden spoon) about 5 minutes, then add a cup of flour one at a time (up to approx. 8-10 cups) until dough is soft, smoooth, and not sticky (gluteny stage). Pour out on floured board and knead about 15 minutes until right consistency and no longer sticky, adding flour throughout this process.
Put mixture in large bowl and let rise until double in bulk (place over pan with hot water in it (20-30 minutes). Punch down - knead about 5 minutes. Let rise again until doubled in size. Punch down and knead again for about 5 minutes.
For Rolls: Take little pieces about the size of 2 walnuts, pinch with fingers until flat and bring together underneath to form smooth ball. Lay on greased (Pam sprayed) cookie sheet, punch with knuckles and let rise. Test for readiness by putting finger at base and if it leaves indentation it's ready to bake at 375º degrees for 20 minutes until golden brown.
For Bread: Take pieces of dough large enough to fill bread pan, smooth top and place in greased bread pan, punch down. Let rise until doubled in size and then bake for 20-30 minutes at 375º degrees until brown.
For Cinnamon Rolls: Roll out dough on floured surface until about 3/8" thick. Melt butter to cover entirely (spread with pastry brush). Add brown suger and cinnamon (raisins if you want) making sure dough is completely covered. Once covered with sugar and cinnamon, roll into a log and seal edges on bottom, cut into 1/2-1" thick pieces and place touching each other on greased cookie sheet/cake pan. Punch down and let rise until double in size, then bake 375º degree for 20 minutes. Frost with white icing (Powered sugar, butter, milk) when cooled but still warm so frosting melts.
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This recipe for Grandma Marilyn's Homemade Rolls/Bread/Cinnamon Rolls is from