Sweet Yeast Rolls

Ingredients

 * 2 pkgs. active dry yeast
 * 1/4 c. lukewarm water
 * 1/4 c. sugar
 * 1 tsp. salt
 * 1/2 c. Crisco
 * 1 c. hot milk
 * 4 to 5 c. enriched flour
 * 2 eggs

Directions

 * 1) Soften yeast in water for 5 minutes, then stir until blended.
 * 2) Measure sugar, salt and Crisco into mixing bowl, add hot milk and stir, mashing Crisco against sides of bowl until it is broken into small lumps.
 * 3) Cool to lukewarm.
 * 4) Stir in 2 cups of flour to make a thick batter and beat until batter is smooth and elastic, about 100 strokes.
 * 5) Add yeast and eggs and stir until blended.
 * 6) Stir in 1 1/2 to 2 cups more flour and work in enough additional flour to make a dough that does not stick to fingers.
 * 7) Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes, until dough is springy and elastic.
 * 8) Shape dough into a ball and put it in a bowl rubbed with Crisco.
 * 9) Spread surface of dough lightly with Crisco, cover and let rise until double in bulk, about 1 1/2 hours.
 * 10) Punch dough down and turn it onto floured board.
 * 11) Shape into rolls and place rolls on baking sheet rubbed with Crisco.
 * 12) Cover with a towel and let rise until double in bulk, about 30 minutes.
 * 13) Bake at 400 degrees for 15 minutes, or until browned.

Makes 3 to 4 dozen.

Variations

 * To shape twisted dinner rolls:
 * 1) Roll half the dough at a time into a rectangle 9 inches wide and 1/4 inch thick.
 * 2) With a floured knife cut dough into strips 1/2 inch wide.
 * 3) With palms of hands roll each strip on the floured board into ropes from 12 to 18 inches long.
 * 4) Twist, tie or braid ropes into assorted shapes.
 * 5) Makes 4 dozen.


 * To shape napkin rings:
 * 1) Roll dough 1/4 inch thick and cut it into strips 2 1/2 inches wide and 9 inches long.
 * 2) Taper one end and cut a gash in the other end of each strip.
 * 3) Wrap strips around several thicknesses of aluminum foil and pull tapered end through gash.
 * 4) Makes 1 dozen.


 * Disquits - A wafer much like an Armenian bread called Lavash.
 * 1) When dough is double in bulk, punch down and shape it into balls the size of large walnuts.
 * 2) Roll each ball as thin as paper into disks 7 or 8 inches in diameter.
 * 3) Bake at 425 degrees for 6 to 8 minutes, or until browned. Makes 40 disquits.


 * Jam balls - which Hungarians call Kolacky.
 * 1) When dough is double in bulk, punch down and shape it into balls the size of large walnuts.
 * 2) Place the balls 2 inches apart on a baking sheet rubbed with Crisco.
 * 3) Cover with a towel and let rise until double in bulk, about 30 minutes.
 * 4) With thumb or handle of a wooden spoon, press down center of each ball to form a hollow with a raised rim about 1/4 inch thick around outside.
 * 5) Dot hollows with Crisco and fill with marmalade or jam.
 * 6) Bake at 375 degrees for 20 minutes or until browned.
 * 7) Sprinkle with confectioners' sugar before serving. Makes 60 balls.

Enjoy.

Contributed by :

 * World Recipes Y-Group