Directions: |
Directions:Combine shortening and scalded milk, stir until shortening is melted. Combine eggs, sugar, and salt, beat in cold water. Put yeast in the lukewarm water. Combine the three mixtures and add flour. Cover and let rise. {Or you may chill over night.} Punch down and shape and let rise1 hour or double in size. Bake at 375 for 12 – 15 minutes. Will keep several days in refrigerator. This is good for pizza dough for a large group. Also great for cinnamon rolls or pecan rolls.
I make pizza and use 1/3 of dough and the next day make rolls with remaining dough.
Carmel Pecan or Cinnamon Rolls
Cinnamon Rolls: Use one third hot roll mix. Roll out on floured surface to 20 x 15 inches. Spread with 2 Tablespoon butter. Sprinkle with mixture of ½ cup sugar and 1 ½ teaspoon cinnamon. Roll as for jelly roll. Start with 20 inch side. Cut into 18 slices. Place cut side down in well greased 9x13 pan. Cover Let rise in warm place until light and doubled in size 30 to 60 minutes. Bake at 375 for 20 to 25 minutes or until golden brown. Glaze while warm with confectioners' sugar icing.
Carmel Pecan Rolls: ½ cup melted butter, ½ cup brown sugar, 1 tablespoon water, ½ cup chopped pecans, one third hot roll mix recipe. Spread this mixture in bottom of 9x13 pan. Roll out one third hot roll mix on floured surface 20x15 rectangle. Spread with 1 tablespoon soft butter, sprinkle with ¼ cup brown sugar. Roll as for jelly roll, starting with 20” side. Cut into 18 slices. Place cut side down in prepared pan. Cover. Let rise in warm place until light and doubled in size, 30 to 60 minutes. Bake at 375 for 20 to 25 minutes or until golden brown. Invert immediately after baking. |
This recipe for Hot Roll Mix is from