Basic Sweet Roll

Virgie Stringer, S.H.S.

  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 1/2 tsp salt
  • 1/4 cup shortening
  • 1/2 cup lukewarm water
  • 2 package yeast
  • 2 eggs, beaten
  • 5 cup flour

Heat milk to scalding; stir in sugar, salt and shortening. Cool to lukewarm; sprinkle yeast in large bowl and add warm water. Stir until dissolved. Combine yeast and milk mixture; add eggs and 3 cups flour. Beat until smooth. Stir in remaining flour; turn dough out on lightly floured board. Knead until smooth and elastic.

Place in greased bowl. Brush top with soft shortening; let rise in warm place free from drafts until double in size (about 1 hour). Punch down; turn onto lightly floured board. Shape into rolls, braids, rings, or loaves as desired.

Place in baking pan; cover. Let rise in warm place until double in bulk.

Bake at 400° for 15 to 20 minutes.





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