1 cup boiling water 2 eggs, beaten
1 cup shortening 2 pkg dry yeast
1 cup sugar 1 cup lukewarm or cold water
1 1/2 tsp salt 6 cups flour
Combine boiling water, shortening, sugar and salt. Blend an col. Add eggs. Sprinkle yeast into lukewarm water; stir until dissolved. Combine with egg mixture. Blend in flour; cover and refrigerate for 4 hours. Dough should be in a large mixing bowl as it rises slightly in the refrigerator. This will keep a week to 10 days and may be used as needed. About 3 hours before using rolls, shape, using only enough extra flour to make them easy to handle. Place on greased pan and allow to rise for 3 hours at room temperature orunil double in bulk. Bake at 425* for 12 to 15 minutes.
(Favorite Recipes - Casseroles)
1 cup shortening 2 pkg dry yeast
1 cup sugar 1 cup lukewarm or cold water
1 1/2 tsp salt 6 cups flour
Combine boiling water, shortening, sugar and salt. Blend an col. Add eggs. Sprinkle yeast into lukewarm water; stir until dissolved. Combine with egg mixture. Blend in flour; cover and refrigerate for 4 hours. Dough should be in a large mixing bowl as it rises slightly in the refrigerator. This will keep a week to 10 days and may be used as needed. About 3 hours before using rolls, shape, using only enough extra flour to make them easy to handle. Place on greased pan and allow to rise for 3 hours at room temperature orunil double in bulk. Bake at 425* for 12 to 15 minutes.
(Favorite Recipes - Casseroles)
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