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Listed in: Breads (Yeast) / Rolls
2 cups milk
2 yeast cakes
1/4 cup shortening
2 tablespoons sugar
1 teaspoon salt
6 cups flour
Scald the milk. Cool half a cup of it until lukewarm and soften the yeast in it. To the rest add the shortening, sugar and salt, and cool until lukewarm. Add the yeast and two cups of flour and beat until smooth. Let rise until full of bubbles. Add enough flour to make a dough that can be handled (about four cups) and knead until smooth and elastic. Let rise until tripled in bulk. Cut down and knead thoroughly. Shape and place on greased baking sheets. Let rise until doubled in bulk. Brush the tops with melted butter and bake in a hot oven.
Time in baking, 15 to 20 minutes. Temperature, 425°. Makes 3 dozen small rolls.
Plain Rolls — Cut the dough in pieces of uniform size, no larger than a small egg, roll into balls, brush with melted butter and place close together in a baking pan.
Parker House Rolls—Roll the dough into a sheet about one-fourth inch thick and cut with a biscuit cutter. Through the center of each make a crease with the blunt side of a knife, brush one half with melted butter, fold the other over on to it and press the edges together. Arrange on a baking sheet so they do not touch.
Clover Leaf Rolls—Shape the dough into balls about the size of large marbles, brush with melted butter and place three together in muffin pans.
Finger Rolls — Cut the dough in strips and roll into finger shaped pieces. Place two inches apart on the baking sheet.
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