Directions: |
Directions:Scald milk, then add warm water to it. Dissolve yeast and 1 tablespoon of sugar in the warm milk/water. Add 3 cups of flour and beat until smooth, then add shortening and 1/2 cup of sugar. Beat eggs lightly and add to dough along with the salt. Gradually add about 3 more cups of flour or enough to make a moderately soft dough. Knead lightly. Place dough in a greased bowl. Cover and set in a warm place to rise for 1 hour or longer.
For Cinnamon Rolls: Roll out in oblong pieces 1/4" thick, brush with melted butter (or water) sprinkle rolled dough with white or brown sugar, currants or cinnamon. Roll lengthwise and cut. Lay buns side by side. Lay cut side down. Cover and let rise until double in bulk. Before putting in oven glaze with egg white diluted with milk. Bake at 350º for 20-25 minutes. Ice while warm with Powdered Sugar Frosting on page 208.
For Kolatches: Roll dough into balls, about 1 tablespoon of dough per ball. Place on a cookie sheet and brush each one with shortening. Let rise until double in bulk. Flatten balls and make a depression in the center. Fill center with fruit preserves. Allow to rise. Bake at 375º for 15-20 minutes or until lightly browned.
For Long Johns: Roll dough out on a floured surface about 1/4" thick. Cut into strips 1-2 inches wide and 5-6 inches long. Place on waxed paper and let rise until double in size, about 1 hour. Heat oil in a deep fryer or large heavy skillet to 350º. Carefully remove dough from the waxed paper and place in hot oil a few at a time. Fry about 3 minutes per side, or until light brown. Set on wire racks or drain. Drizzle with Powdered Sugar Frosting on page 208. |
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