| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads -, Yeast |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Hot water |
| 1 |
c |
Wheat flakes (Pettyjohns); or Quick Oats (Oatmeal) |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Crisco |
| 1 |
ts |
Salt |
| 2 |
pk |
Dry yeast; OR 2 T. |
| 3/4 |
c |
Fairly warm water; (110-115°) |
| 1 |
ts |
Sugar |
| 2 |
|
Eggs |
| 5 |
c |
Flour |
INSTRUCTIONS
In a large bowl pour hot water over the flakes, sugar, Crisco and salt. Let
stand awhile. In a small bowl mix the yeast with 3/4 cup warm water and 1
teasp. sugar and let stand until you can see that it's working. Beat eggs
and combine with flake mixture and the yeast; plus the
flour. KNEAD about 5 min. Then roll out about 1/2" thick and cut with a
biscuit cutter. Put into a greased, 4 qt. rectangular Pyrex baking dish
with the rolls touching one another. LET RAISE UNTIL DOUBLED. BAKE: 375°
until golden. Brush with butter when done.
These rolls will come out either white or brown depending on what you're
using. The Pettyjohns and the oatmeal produce white rolls. You can also use
a wheat and white mix flour or substitute some unprocessed wheat bran for
part of the flour.
Posted to Digest bread-bakers.v098.n006 by "Schragal"
<schragal@ix.netcom.com> on Jan 15, 1998
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