"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Anita's Famous Rolls Recipe

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This recipe for Anita's Famous Rolls, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anita Richardson
Added: Saturday, April 19, 2008


2 cups lukewarm milk
1/2 cups sugar
2 teaspoons salt
1 envelope dry yeast or 1 cake of yeast
1/2 cup warm water
1/2 teaspoon sugar
2 beaten eggs
1/2 cup melted Crisco
About 7 cups flour

Mix together 2 cups warm milk, 1/2 cup sugar, 2 teaspoons salt. Add yeast which has been dissolved in 1/2 cup warm water and 1/2 teaspoon sugar. Stir in 2 beaten eggs and 1/2 cup melted Crisco. Add about 7 cups flour. Keep dough fairly soft for lighter rolls.

Knead gently, let rise once in greased bowl. Pat dough out, cut into 3" circles, butter one half of a circle, fold, place in greased 13'x9' pan. Fill pan, and let rise again.

Bake at 400 for 15-20 minutes. Recipe makes 2 pans of rolls.




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