| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Boiling water |
| 1/4 | c | Crisco |
| 3/4 | c | Sugar |
| 1 | c | Milk |
| 1 | tb | Salt |
| 2 | pk | Yeast |
| 1/2 | c | Water |
| 2 | Eggs | |
| 7 | c | Flour; (up to 7-1/2) |
INSTRUCTIONS
Pour boiling water over Crisco, sugar and salt. Stir till Crisco is melted. Add milk and stir. Dissolve yeast in the 1/2 cup lukewarm water. Add to other ingredients. Add eggs one at a time, stirring after each. Slowly add flour and stir till thick. Pour out onto floured surface and knead till dough is not sticky. Place in lightly oiled bowl. Let double in size then push down and let double again. Make into rolls and bake at 400` for about 15-20 minutes. FOR CINNAMON ROLLS Roll out to about 1/2" thick. Melt 1/2 cup butter, add 1/2 t. cinnamon, and enough brown sugar to make it thick. Pour over the rolled out dough and add nuts if desired. Roll up and cut to about 1" thick. Place in pan and bake at 400`. FOR DUGHNUTS Roll out to 1" thick. Cut into strips and fry in deep fryer till nicely brown. Roll in powdered sugar icing. Posted to Bakery-Shoppe Digest by ALAYNASM <ALAYNASM@aol.com> on Apr 10, 1998
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