Directions: |
Directions:Mix into a sifter, the dry ingredients, and sift into a bowl. Cut in shortening with two forks or a pastry blender. Warm the buttermilk until just tepid in temperature. Put package of yeast into the milk and let sit or gently stir until it is dissolved. After dissolved, work it into the dry mixture with a spoon at first and then use your hands to mix it into a ball. Lightly butter a glass or plastic bowl, drop dough into it and turn to bring buttered side up. Cover with a damp dish cloth and put into the refrigerator for at least 1 hour before making into desired rolls. Pinch off the amount of dough that you will need. Make into rolls, placing them onto a lightly greased cookie sheet and cover them with waxed paper and allow rolls to rise until puffy and when lightly touched with the finger, a small indentation shows. Bake at 400º for 10 minutes or until lightly browned. You can make parker house rolls, buns, cloverleaf or whatever. Just pinch off the amount of dough that you need and return the rest of the dough, covered with the damp cloth, to the refrigerator until ready to use again. Will keep for approximatey 3 days in the refrigerator. |
Personal
Notes: |
Personal
Notes: This very versatile dough recipe was given to my mother, Margie Slone, by her Aunt, Sally Sixt. who was a "Betty Crocker" cook and homemaker. She was THE best cook who could make dirt tasty to the palate.
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