Prep 3 hrs
Cook 25 mins
This recipe made use of government-issued powdered eggs and milk. I remember they were a rich yellow and fooled most people into thinking it was 'egg bread'.
- 2 cups warm water
- 3⁄4 cup powdered milk
- 1⁄2 cup sugar
- 2 teaspoons salt
- 2 (1/4 ounce) packages yeast
- 2 eggs or 2 tablespoons powdered eggs
- 1⁄2 cup shortening
- 6 cups flour
- This is an heirloom recipe with no directions. It assumes everyone knows how to make rolls. Modern yeast doesn't have to be proofed, so this is how I would do it.
- Sift flour then measure.
- Mix dry ingredients together including powdered eggs.
- Cut in shortening as for pastry.
- Add water and mix. (If real eggs are used, beat together with water, then add.).
- Turn out onto floured board and knead 'til smooth.
- Place in greased bowl, cover and let rise 'til doubled, about 1 hour.
- Punch down dough. Shape dough by repeatedly pinching one side. This will pull the other side smooth.
- For cloverleaf rolls, make 1 inch balls. Place 3 balls, pinched side down, in greased muffin cups.
- For dinner rolls, this much flour could make 3 dozen rolls or more. Cut dough into equal sized pieces. Form into balls or ovals and place on greased baking sheet.
- Pat with greased hands or brush with butter.
- Let rise 1 hour.
- Bake at 375 degrees F, 20 to 25 minutes.