Tuesday, August 5, 2008

Myrtle's Rolls

A super fast yeast roll recipe!! I got this from a cooking class I took back in the 1970's when I was a young wife. Makes quite a few rolls in a 9x13 pan. If you are just starting to bake, this is a good one to try. Also, I now use the King Arthur White Whole Wheat Flour, which still gives a fluffy finish, but has more nutrition and you are getting some whole grains. Perfect in this recipe!!

  • 1 Heaping Tablespoon solid Crisco

  • 1/4 cup sugar

  • 1 tsp. salt

Combine above and pour one cup of boiling water over it. Let stand until cool. Beat 1 whole Egg and add to the above. Add 3 1/2 cups flour( Use either unbleached or the King Arthur White Whole Wheat), one cup at a time, beating well to mix. If you have a mixer with bread beaters, it does well with this recipe or you can mix by hand. Get out your pastry cloth and roll the dough out to 1/4 inch thickness. Cut with a biscuit cutter, dip in butter, fold in half and place side by side in a 9x13 pan. Let rise about 45 minutes. Bake at 400 degrees for 10-12 minutes (until golden brown). Makes 36-42 small rolls. Break out your good jelly or jam, fabulous with these!!

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