"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Yeast Rolls Recipe

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This recipe for Yeast Rolls, by , is from The Mary Avalon Armstong Hendley Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valerie Harbin
Added: Sunday, February 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Envelopes Active Dry Yeast
1 Cup Luke Warm Water
1 Cup Evaporate Milk
6 Tablespoons Sugar
4 Tablespoons Oil or Melted Shortening
1 Egg
Enough flour to make a soft dough

Directions:
Directions:
Dissolve yeast in warm water.

Add milk, sugar, oil and egg. Mix well.

Work in enough flour to make a soft dough.

Pour dough onto a well floured surface. Knead for approximately 3 minutes or until no longer sticky.

Place in a well greased bowl. Cover loosely with a towel and place in a warm location.

Let dough rise until double in size. Punch down and pour it onto a well floured surface. Knead for approximately 1 minute.

Form into rolls or loaves.

Place inside well greased muffin tins or loaf pans. Cover loosely with a towel and place in a warm location. Let rise until double in size.

Bake at 350 F until golden brown.

Personal Notes:
Personal Notes:
Grandmama didn't have very many instructions in this recipe other than the ingredients, so you may have to adjust minutes to knead since they were pretty much a guess.

 

 

 

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