"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 pkg. yeast 2 c. warm water ( 110º - 115º) ½ c. sugar 2 tsp. salt 6 ½ c. flour 1 egg slightly beaten ¼ c. crisco oil
In large bowl dissolve yeast in warm water. Add sugar , salt and ½ of flour Beat by hand ( or mixer ) for 2 min. Stir in egg, oil and rest of flour. (Will work in mixer with dough hook.) Cover with wax paper in greased bowl and let rise for 1 hr. or until doubled in bulk. Make rolls by rolling out ½ in. thick. Cut into circles with biscuit cutter or large glass rim. Brush with butter and fold over. Let rise 1 - 2 hrs. If putting in freezer, get rolls out 3 ½ hr before baking. Bread loaves get out 4 hrs. early Bake rolls at 375º for 20 min. Bake bread at 375º for 30 min.
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