Ingredients: |
Ingredients: This dough can be used to make buns, rolls, long johns and kneecaps.
Prepare:
4 c. milk - heat until the milk gets a scum on
1 1/4 c. shortening - melt and set aside
5 eggs - beat and set aside
Combine in a small bowl and set aside:
1 1/2 cake of yeast (about 3 oz.)
1/2 c. lukewarm water
Sprinkle with 2 tsp. sugar.
Cool the milk a little.
Add: 1 scant cup of sugar
2 T. salt
16 T. of the melted shortening
Add: the beaten eggs to the lukewarm (not hot) milk mixture.
Add 7 c. sifted flour to the eggs and milk.
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Directions: |
Directions:Mix the dough until it gets a satiny look. Beat some more and the satiny look will turn dull. Add 2-3 more tablespoons of the shortening and mix. (You can't over-mix, so don't worry. The more mixing, the better.)
Add the yeast mixture to the dough and mix again until satiny.
Add 5-6 c. additional flour and mix well.
Take about 2 T. melted shortening and wipe the inside of a large bowl to prevent sticking. Put the dough in the bowl and brush another 2 T. of the melted shortening over the top to make it smooth. Cover with a light towel and place in a warm spot to raise (a good hour) until about double in size.
Grease cookie sheets with shortening. Preheat oven to 400 degrees.
Pour raised dough onto a floured board and punch down lightly. Roll pieces of dough into golf ball sizes to make buns. Cut out triangle pieces of dough and roll up into crescent rolls (roll the triangle from the wide end, ending with the point on top.) Place rolls on the pans about an inch apart, cover with towel, and set in a warm spot to raise again (about an hour). Before baking, brush the rolls with a beaten egg and sprinkle with poppy seeds. Bake about 10 minutes (best to bake 5 min. on a lower shelf, then 5 min. on the upper shelf.)
This dough can also be used to make long johns and kneecaps. For long johns, cut into rectangles and let them rest a little. Fry in hot cooking oil (400 degrees). Brown one side, flip and brown the other side, and place on paper towels. Cool and frost with a white frosting. For kneecaps, roll pieces of dough into golf size balls, cover and let raise about 30 min. Make an indentation in the middle, and fry in the hot oil until golden brown. Drain on paper towels and let cool. Shake in a bag of powdered sugar. Fill the indentation with whipped cream. |
This recipe for Aunty Olive's Raised Dough is from