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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hot Rise Yeast Rolls Recipe

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This recipe for Hot Rise Yeast Rolls is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups self-rising flour
2 cups buttermilk
1/4 cup sugar
1/2 cup shortening
2 small packages dry yeast
Directions:
Directions:
This recipe requires refrigeration before cooking.

Dissolve yeast in 1/4 cup warm water. Mix sugar and shortening. Add dissolved yeast. Add flour and butter with milk. Mix well; dough will be sticky. Refrigerate for several hours or overnight. (The dough can be kept in the refrigerator for several days before baking.)

Preheat oven to 400 degrees. When ready to use, remove from refrigerator and punch down. Knead. Cut out with biscuit cutter and place in lightly greased pan. Brush tops with melted butter and let rise until doubled in size. Bake at 400 degrees until brown.
Personal Notes:
Personal Notes:
This recipe is from my great-grandmother Gregory.

 

 

 

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