Directions: |
Directions:Dissolve yeast in water and set aside. Place sugar, salt, shortening and milk in large. bowl. Stir until blended, cool until lukewarm. Add yeast. Beat in eggs, flavorings and 3 c. flour. Stir until smooth, adding enough flour to make the dough easy to handle. Cover with a towel, and let rise in a warm place (approximately 85º) about 1 hour or until the dough is double in size. (If an indentation remains after pressing 2 fingers into the dough, the dough is probably doubled.)
On a lightly floured surface roll dough into 1/3 in. thick square. Dot with 1/2 c. shortening. Fold in half. Press edges together well. Repeat procedure again. (Use 1 c. shortening for the process) Roll dough, fold in half lengthwise, again crosswise, 4 times using no additional shortening. Place folded dough in greased bowl. Cover with towel, let stand 20 minutes.
On a lightly floured surface roll dough 1/3 in. thick. Cut dough into 1 in. strips, twist and put into pan in the shape of a pinwheel. Cover with a towel and let stand until doubled in size. Bake in 400º to 450º oven 8 to 10 min. or until done. Cool a little. Drizzle with icing while still warm. (mix powdered sugar with a little cold coffee). |
Personal
Notes: |
Personal
Notes: This was my sister, Carolyn Elliott Frankland's, recipe. Being 2nd oldest of ten children, she learned to cook in large quantities. I remember a picture of her Danish rolls filling about 2 six ft. tables. She was a wonderful cook and now my mouth is watering.
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