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Bread: Judy's Yeast Rolls *

Source of Recipe

Judy Williams


List of Ingredients

2 cups milk (scalded)
2 packages active dry yeast
1/2 cup warm water
1/2 cup sugar
6 tablespoons shortening
2 teaspoons salt
1 cup sifted flour
5 cups more flour
2 eggs, well beaten


Recipe

Soften yeast in warm water and let stand 5-10 minutes. In large bowl, put sugar, shortening and salt. Pour scalded milk over ingredients. When lukewarm, stir mix and blend in 1 cup of flour. Beat till smooth. Stir softened yeast, and add, mixing well. Add about 1/2 of additional flour to yeast mix, and beat til very smooth. Beat in eggs. Then beat in enough remaining flour to make soft dough.

Turn dough onto lightly floured surface and allow it to rest for 5-10 minutes before kneading. Knead til elastic. Turn dough into greased bowl, cough greased side up. Cover and let rise til double, about 1 1/2-2 hrs. Punch down and divide into quarters. Roll dough into 9" rounds, 1/4" thick. Brush with melted butter. Cut into 8 wedges, and roll each wedge from wide end, sealing firmly, to form crescents. Let rise 20 minutes before baking. Heat oven to 400ºF and bake about 15-20 minutes.