PICNIC BUNS

1 pkg active dry yeast                                                1/4 cup shortening
1/2 cup warm water                                                    1/2 cup milk, scalded
2 tbsp sugar                                                                 1 egg
1 1/2 tsp salt                                                                2 3/4 to 3 cups flour

Oven: 400*                     Yield: 12

Soften yeast in warm water. In mixing bowl, combine sugar, salt, shortening and milk. Cool to lukewarm. Stir in egg and yeast. Gradually add flour to form a stiff dough, beating well after each addition. Cover, let stand 15 minutes.

Toss dough on well-floured surface until no longer sticky. Divide in 12 portions. Shape into hamburger buns or frankfurter buns. Place on greased cookie sheet. Let rise in warm place until doubled, 45 to 60 minutes. Bake at 400* for 12 to 15 minutes, until golden brown.

EASY BUTTERY HOT ROLLS

(or hamburger buns - see note)

1 tbsp yeast                                                            4 tbsp sugar

1 tsp salt                                                                 1 egg, beaten

1 1/2 tbsp shortening                                              3 1/2 cups flour

Soften yeast in 2 tbsp. warm water, then, in a big bowl, put 1 cup hot water and add the salt, shortening and sugar. Cool. Add yeast and egg, and beat in the flour, adding more if necessary. Let rise until double in bulk. Roll out as for pie crust (easier if using half o the dough at a time). Cut in wedges, brush with melted butter and roll up as for croissants. Let rise, about 30 minutes, and bake 10 minutes at 425*. 

NOTE: Use a little less sugar and shape into hamburger buns. 

(Peg Bracken)

 

BRAN ROLLS

(For yest rolls containing shredded bran, these are amazingly light and tender)

2 pkgs yeast - active dry or compressed
1 cup warm (not hot) water                                             2/3 cup sugar
1 cup boiling water                                                          1 cup shredded bran
1 cup shortening                                                               1 1/2 tsp salt
1 cup shortening                                                               2 eggs
                                                                                          6 cups flour

Sprinkle yeast into warm water and stir until dissolved. Pour boiling water over shortening in a mixing bowl; stir in sugar, shredded bran, and salt, and let stand until lukewarm. Beat eggs well and mix into shredded bran mixture; Add yeast mixture and mix well. Sift flour, measure and mix in 1 cup at a time. Cover and let rise in a warm place until almost doubled, about 2 1/2 hours. Punch down and drop dough by the spoonful into greased muffin pans, filling half full. Let rise until almost doubled, about 1 hour. Bake in a moderately hot oven (375*) for 15 minutes. Makes 48 rolls.

(You can make up the dough for these rolls a day ahead, spoon it into muffin pans, oil the tops, then refrigerate. Allow 2 hours for rising before baking.)

WHOLE WHEAT BREAD

(Mrs. Grossmann)

1 qt. whole wheat flour (or 2 heaping cups whole wheat flour and 1 heaping cup white flour)
1 yeast cake                                                                1 tsp salt
2 tbsp shortening                                                        2 tbsp sugar
                    (This makes 2 loaves in one pan)

Have everything warm. Let rise one hour and after putting down, let rise only five to ten minutes. Bake very slowly, having oven hot for first five minutes and then very moderate.

THREE HOUR ROLLS

3/4 cup milk                                                       1/4 cup warm water
3/4 tsp salt                                                          1 egg, well beaten
1/4 cup sugar                                                      3 cups flour
1/4 shortening                                                     1 tsp baking powder
2 cakes yeast

Combine milk, salt, sugar and shortening in a large saucepan. Heat until milk is scalded and shortening melted. Cool until lukewarm. Crumble yeast in a small bowl; add warm water. Add the yeast and egg to milk mixture. Sift flour and baking powder together; stir in about a third at a time, mixing well after each addition. Add more flour if necessary, so dough will form a ball. Knead dough for about 10 minutes. Place in a greased bowl and let rise until doubled in bulk. Press down and let rise a second time. Press down and form dough into rolls. Let rise. Bake in 425* oven about 10 minutes.

(Favorite Recipes - Casserole Cookbook)

FEATHER ROLLS

1 1/2 cups potato water                                                      1 cup sugar
1/2 cup mashed potato                                                        2/3 cup cooking oil
1 1/2 cups lukewarm water                                                 1 1/2 tsp. salt
1 cake compressed yeast                                                     Flour (about 8 cups)

Put 1 medium-sized potato and the water in which it was cooked thru a sieve. This should measure 1 1/2 cups. Dissolve the yeast in warm water. Add potato water, salt,sugar, cooking oil, and enough flour to make a soft dough, not as stiff as for bread dough. Let rise until light. Knead down and allow to rise again. Pinch off small pieces and shape into rolls. Allow to rise until very light. Bake in hot oven (410*) 20 min. Brush tops with butter and remove from pans at once.