Sixty-Minute Rolls

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Sixty-Minute Rolls Ingredients

2 Yeast cakes	3/4 ts Salt
1/4 c Water; lukewarm	1/4 c Butter
1 1/4 c Milk	5 c Flour; sifted
3 tb Sugar

Instructions for Sixty-Minute Rolls

Dissolve yeast in warm water, put milk, sugar, salt and 1/2 the butter in pan and heat till lukewarm. Add yeast and flour. Cover, set in warm place for 15 minutes. Turn on a floured board, pat to 1/2 inch thickness, cut with 2 inch biscuit cutter, brush with remaining butter and fold dough over. Let rise 15 minutes on greasedsheet or pan. Bake in hot oven 10 minutes. Two dozen rolls. Source: Mrs. G. C. Warthen, Wyoming Grange, Licking County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of Ohio State Grange Home Economics Committee. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip

Main Ingredient: GrainsCuisine: Uncategorized

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