1 pkg active dry yeast 1 tsp salt
1/4 cup warm water 3 cups sifted all purpose flour
1/4 cups milk, scalded 1 egg
1/4 cup shortening
Soften the yeast in warm water. Combine the milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in yeast mixture and the egg. Add remaining flour; mix well. Place in a greased bowl, turning dough once. Cover; store in the refrigerator at least 2 hours or until needed.
About 1 1/2 to 2 hours before serving time, shape dough on well floured surface. Let rise in warm place until double (about 1 1/4 hours). Bake in 400* oven 12 to 15 minutes. Makes about 16 medium rolls.
(Better Homes and Gardens Bread Cookbook)
1/4 cup warm water 3 cups sifted all purpose flour
1/4 cups milk, scalded 1 egg
1/4 cup shortening
Soften the yeast in warm water. Combine the milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in yeast mixture and the egg. Add remaining flour; mix well. Place in a greased bowl, turning dough once. Cover; store in the refrigerator at least 2 hours or until needed.
About 1 1/2 to 2 hours before serving time, shape dough on well floured surface. Let rise in warm place until double (about 1 1/4 hours). Bake in 400* oven 12 to 15 minutes. Makes about 16 medium rolls.
(Better Homes and Gardens Bread Cookbook)
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