"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Yeast Rolls Recipe

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This recipe for Yeast Rolls, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheila Robinson - Arlington Ward
Added: Monday, March 31, 2008


2 cups warm water
2 pks. Yeast
1/2 cup sugar
1 egg
1/4 C. Crisco
3 t. salt
6 C. All Purpost Flour

Mix first four ingredients in blender for a few seconds

Add Crisco and blend again for a few more seconds

Pour mixture in a large bowl, stir in salt until well blended

Stir in 5 1/2 cups of flour until all flour is absorbed into liquid. Knead in the remaining l/2 cup flour until flour is blended into dough. Knead dough only enough to blend in flour as over- kneading will toughen dough.

Let dough rise (approximately 1 1/2 2 hours) or until double in bulk. PUNCH DOWN DOUGH and form into rolls. (Do not handle dough any more than necessary to form or shape, as this will cause roll not to be as light!) Brush tops of roll with melted butter if desired.


*Bake 400 for 12 minutes.

Brush roll tops with melted butter before serving if desired.

NOTE: If dough becomes too sticky while shaping, you may sprinkle a little flour over dough to ease shaping. After rolls have been formed and placed on pan. You may cover pan tightly with saran wrap and freeze. Then when you want to use them, remove pan from freezer and allow about 3 hours or until they have doubled in size. Bake as usual.




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