Three Bump Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 packages dry yeast, 2 T. lukewarm water, 1/2 c. granulated sugar, 1 c. scalded milk, 1/2 c. shortening, 1 tsp. salt, 3 eggs, 4 1/2 - 5 c. sifted flour
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Directions: |
Directions:Soften yeast in water with 1T sugar. Combine remaining sugar, milk, shortening and salt in large bowl. Add eggs, blend. Blend in 2c flour and yeast and turn to fast. Beat 4 minutes.
Blend with spoon as much flour as can be added without kneading. Knead for 10 minutes, form into ball. Grease bowl, place dough in bowl and flip over. Cover and let rise in warm place for 1 1/4 hours. Punch down on floured surface, cover, and let raise another 10 minutes. During that time grease 24 muffin cups. Shape the rolls in three small balls per muffin cup and put in muffin tins. Cover and let raise an additional 45 minutes.
Bake at 375 for 45 minutes. |
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Number Of
Servings: |
Number Of
Servings:12-24 |
Preparation
Time: |
Preparation
Time:3-4 hours |
Personal
Notes: |
Personal
Notes: Before you start, make sure the yeast is fresh and dry and the eggs are at room temperature. Add just enough flour to make a dough you can work with. Too much flour makes a tough roll.
To scald the milk, bring it to a boil over high heat and remove before it boils over.
Watch the rolls carefully when you bake them. They can bake quickly.
This roll recipe from my aunt Bev has been a favorite of my family for over 35 years. They can be made ahead and frozen and are well worth the effort.
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