Thursday, October 3, 2013


This is another recipe from my 1955 Marshall Township PTA Cookbook.  This recipe was contributed by Bernice Watson.

1 cup milk
5 tbsp. sugar
1 tbsp. salt
6 tbsp. melted shortening
1 cake yeast
1 cup lukewarm water
6 cups sifted flour

Scald milk. Add sugar and salt.  Cool to lukewarm.  Dissolve yeast in lukewarm water and add to lukewarm milk.  Add 3 cups flour and beat until perfectly smooth.  Add melted shortening and remaining flour or enough to make easily handled dough.  Knead well.  Place in greased bowl.  Cover and set in a warm place free from draft.  Let rise until double in bulk, about
1 1/2 hours.  Make in round balls about size of walnuts and place close together in a well greased shallow pan.  Cover and let rise until light; about 1 hour.  Bake in hot oven, 425 degrees about 20 minutes.  Makes about 4 dozen rolls.

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