Directions: |
Directions: Beat the eggs in a small bowl and set aside. In another small mixing bowl measure out 4 cups of the flour and the powdered milk. Mix them together and then set aside. Put the yeast in a tall glass, add the warm water and 1 t. sugar. The sugar will help the yeast. While the water is coming to a boil, put the shortening, salt, and sugar in a large mixing bowl. Pour the boiling water over the shortening mixture and stir until the shortening is dissolved. After the shortening mixture has cooled a tiny bit, stir in the eggs. Be careful to keep stirring or the eggs will cook. Then gently stir in the yeast. Stir in the flour and milk mixture one cup at a time, constantly stirring. Once you have added all the flour that is mixed with the powdered milk start adding the remaining plain flour up to the 6 cups total. You might not need all the flour. The dough is supposed to be sticky. Put the dough in a lightly oiled huge bowl with plastic wrap at the top and cover with a dish towel. Refrigerate for at least 3 hours or over night. Punch the dough down and put it on a lightly floured surface. Not too much, you don't want the dough to get stiff. Roll out to 3/8-1/2 " thick. Cut the dough with a roll cutter or a round glass dipped in flour. Make a line a little off center with a butter knife to aid in folding it over nicely. Dip the biggest side into melted butter. Fold it over where you put the line and put the bigger side up on a greased baking pan. Bake at 400º for 7-10 minutes. |
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