This recipe for rolls was passed on to me from my mums cousin Lana. I make them at Thanksgiving and I have to be careful not to get to close to the basket because I might get trampled! They can also be made into a loaf of bread.
- In a small bowl add:.
- 1 cup warm water and one tsp sugar. Stir to dissolve. Sprinkle yeast over water, DO NOT STIR! Set aside.
- Scald Milk (thats when you bring milk to a boil and it rises or foams up and then take it off the heat immediately).
- Put scalded milk in a large bowl, add 1/3 cup sugar and stir. Add shortening and stir until almost completely melted. Then let this mixture cool.
- Add beaten egg to the yeast mixture (In a big bowl) and beat with beaters. Gradually add the flour. Eventually you will need to do this by hand as it will become increasingly more stiff.
- Transfer this mix to a floured board and begin to knead while adding in the extra cup of flour. This takes a bit of work but it will eventually form into a smooth ball.
- Put this into a greased stew pot to raise. Cover it with a towel in a warm area for two hours at least. When it is at the top or almost the top of the pot, it is ready.
- punch it, and let it rise again.
- Preheat oven to 350.
- Then pull out the dough and either divide it into two greased loaf pans or form small rolls and place them touching each other in a greased 10X13 pan.
- bake for 15-25 minutes. They are done when they are brown all over and hollow sounding on top.
- As an added touch butter the tops and cover with a towel when they are hot out of the oven.