"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Lazy Day Rolls Recipe

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This recipe for Lazy Day Rolls, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rheba Carter
Added: Tuesday, March 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cakes compressed or 2 pkgs. granular yeast
1/3 C. sugar
1 C. sugar
1 C. milk (scalded) Use 1/4 C. water to dissolve the yeast and reduce milk to 3/4 C.
3 eggs (beaten)
1/4 C. shortening
1 tsp. salt
3 1/2 C. flour
Approximately 1/4 lb. butter (melted but not hot for
preparing rolls)

Directions:
Directions:
If using granular yeast, follow pkg. instructions, and add with lukewarm milk. A little more flour will be needed. Combine crumbled yeast and sugar. Let stand 5 min. Add shortening to cold milk and heat to just under the boiling stage, remove from heat and let cool to lukewarm. Add remaining ingredients, except flour and beat until bubbly. Add flour slowly, beating well after each addition. Turn dough onto well-floured board; knead enough more flour in to make dough of nice handling consistency. Place in a large well-greased bowl and cover. Let rise at room temperature for 2 - 3 hours. Watch it from time to time, as itís a fast acting dough. When doubled in bulk, take 1/3 of dough. Knead slightly, roll out to an almost 1/4 in. thickness circle. Cut into 4 pie shaped pieces, then cut each segment into 3 pie-shaped pieces. Before cutting, brush dough generously with melted (but not hot) butter, then beginning at wide outside edge of dough, roll up loosely, and place roll, tip end of dough on bottom, in well greased jelly roll pan. Treat other 2/3 of dough in same way. Allow 3/4 in. between rolls. Let rise until double in bulk, around 45 min. to 1 hour. Bake in a 350 degree oven for approximately 12-15 minutes.

 

 

 

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