Sweet Yeast Rolls

SWEET YEAST ROLLS

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

Soften yeast in water for 5 minutes, then stir until blended. 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. Cool to lukewarm. Stir in 2 cups of flour to make a thick batter and beat until batter is smooth and elastic, about 100 strokes. Add yeast and eggs and stir until blended. 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.

Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes, until dough is springy and elastic. Shape dough into a ball and put it in a bowl rubbed with Crisco. Spread surface of dough lightly with Crisco, cover and let rise until double in bulk, about 1 1/2 hours. Punch dough down and turn it onto floured board. Shape into rolls and place rolls on baking sheet rubbed with Crisco. Cover with a towel and let rise until double in bulk, about 30 minutes. Bake at 400 degrees for 15 minutes, or until browned. Makes 3 to 4 dozen.

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

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

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

Jam balls - which Hungarians call Kolacky. When dough is double in bulk, punch down and shape it into balls the size of large walnuts. Place the balls 2 inches apart on a baking sheet rubbed with Crisco. Cover with a towel and let rise until double in bulk, about 30 minutes. 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. Dot hollows with Crisco and fill with marmalade or jam. Bake at 375 degrees for 20 minutes or until browned. Sprinkle with confectioners' sugar before serving. Makes 60 balls. Enjoy.

Contributed by :

 * World Recipes Y-Group