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[]
- 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.
Variations[]
- 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.
- Taper 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.