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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