2 cups milk
2 tablespoons yeast
½ cup warm water
½ cup sugar
6 tablespoons shortening
2 teaspoons salt
Combine yeast and water.
Scald milk. Pour milk over remaining ingredients. When luke warm, mix with 1 cup flour. Stir in yeast. Add 5-6 cup flour and 2 eggs til smooth. Let rise 1 hour. Punch and let rise another 45 minutes. Roll out your dough in a circle 1/4 to 1/2 inch thick. Spread with softened butter. Cut your dough into 12 wedges. Roll them up starting from the wide part. Place rolls with point under on a greased baking sheet. Cover and let rise 15 minutes. Bake at 425° for 7-8 minutes or until golden brown. Brush tops with melted butter when they come out.
Combine yeast and water.
Scald milk. Pour milk over remaining ingredients. When luke warm, mix with 1 cup flour. Stir in yeast. Add 5-6 cup flour and 2 eggs til smooth. Let rise 1 hour. Punch and let rise another 45 minutes. Roll out your dough in a circle 1/4 to 1/2 inch thick. Spread with softened butter. Cut your dough into 12 wedges. Roll them up starting from the wide part. Place rolls with point under on a greased baking sheet. Cover and let rise 15 minutes. Bake at 425° for 7-8 minutes or until golden brown. Brush tops with melted butter when they come out.
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