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Mother's Best Luck Yeast Rolls

Source of Recipe


University of Illinois Home Extension, 1953






List of Ingredients



• 1 1/2 cup milk
  
• 6 Tbl melted shortening
  
• 6 Tbl sugar
  
• 1 Tbl salt
  
• 2 packages dry yeast
  
• 1/2 cup lukewarm water
  
• 1 whole egg plus 1 egg yolk
  
• 7 cups all purpose flour
  






Instructions



1. Scald milk and pour into a large mixing bowl. Melt shortening and cool slightly. Add to milk. Add sugar and salt and stir well until sugar and salt are dissolved. Let mixture stand to cool.
   
   
2. Measure 1/2 cup lukewarm water. Sprinkle yeast over water and stir to well. Let stand until foamy.
   
   
3. Add yeast to milk mixture.
   
   
4. Add egg and egg yolk and 2 cups of flour. Beat until mixture is smooth.
   
   
5. Gradually add 4 cups of flour, working in well.
   
   
6. Sprinkle remaining cup of flour onto work surface and put dough onto flour. Knead for 10 minutes working bench flour into the doug. Add more flour, a small amount at a time, if dough remains too sticky.
   
   
7. Grease a large, straight-sided bowl. Place kneaded dough into the bowl and cover with a damp towel.
   
   
8. Let dough rise in a warm place (86 degrees) until double in size, approximately 1 1/2 to 2 hours.
   
   
9. Remove damp towel, punch dough down and turn over. Replace damp towel and let rise until double again (about 1 to 1 1/2 hours).
   
   
10. Shape dough into rolls and place into greased pan and brush tops with butter. Cover with a towel and let rolls rise about 1 hour.
    
    
11. Meanwhile pre-heat oven to 400 degrees.
    
    
12. Bake rolls 15 to 20 minutes.
    
    
13. Let rolls cool away from drafts.
    
    
14. Makes 3 to 4 dozen rolls, depending upon the size you make the rolls.
    
    






Final Comments


For a richer flavored roll, substite 6 Tbl of shortening with 6 Tbl of unsalted butter.


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