Basic Roll Dough

Basic Roll Dough

  • 2 pkgs. dry yeast
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 1/2 tbsp salt
  • 1/4 cup shortening
  • 1 cup scalded milk
  • 5 to 5 1/2 cups sifted flour
  • 2 eggs beaten
  • Soften yeast in warm water, 110 degrees, compressed yeast, 85 degrees. Add sugar, salt and shortening to scalded milk. Cool to luke warm. Add yeast, eggs and 2 cups of flour beat well. Add remaining flour to make a soft dough. Let rest 10 minutes. Knead on a floured board 5 to 8 minutes. Place in greased bowl turning once. Let rise until doubled in size, about 1 1/2 hours. Punch down and let rise again until double, about 1 hour. Shape into variations. Bake at 375 degrees.
  • From the kitchen of Marie Brown
  • Rice County Homemakers 1965

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