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1 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
1 t. salt
1 cake yeast (or 1 pkg. dry) (fresh yeast is preferable to dry)
3 eggs, beaten
4 1/2 c. flour
Combine hot milk, shortening, sugar, and salt. Mix but don’t worry if
shortening doesn’t all melt. Cool to lukewarm. Add yeast and mix. Add
eggs and mix. Add flour and mix well to make a smooth soft dough.
(This is not the kind of dough you have to knead - it will be very soft
and sticky.) Let rise to double in volume. Punch the dough down and
refrigerate until cold. Turn chilled dough out onto floured pastry
cloth and knead briefly. Divide dough into thirds. Roll out one third
at a time. Roll into a large circle about 1/8 inch thick. Brush
surface of dough with melted butter. Cut circle of dough into 8
pie-shaped wedges. Roll up each wedge starting at the wide end. Place
each roll on baking sheet and curve it into a crescent shape. (Be sure
to put the pointy end on the bottom otherwise roll may start to unroll
as it rises or bakes.) Cover with a cloth and let rise until almost
double. Brush tops of rolls with melted butter. Bake at 350F for 16
minutes. (Note: These are fairly large rolls. If you prefer smaller
rolls divide dough into quarters instead of thirds.)
1/2 c. shortening
1/2 c. sugar
1 t. salt
1 cake yeast (or 1 pkg. dry) (fresh yeast is preferable to dry)
3 eggs, beaten
4 1/2 c. flour
Combine hot milk, shortening, sugar, and salt. Mix but don’t worry if
shortening doesn’t all melt. Cool to lukewarm. Add yeast and mix. Add
eggs and mix. Add flour and mix well to make a smooth soft dough.
(This is not the kind of dough you have to knead - it will be very soft
and sticky.) Let rise to double in volume. Punch the dough down and
refrigerate until cold. Turn chilled dough out onto floured pastry
cloth and knead briefly. Divide dough into thirds. Roll out one third
at a time. Roll into a large circle about 1/8 inch thick. Brush
surface of dough with melted butter. Cut circle of dough into 8
pie-shaped wedges. Roll up each wedge starting at the wide end. Place
each roll on baking sheet and curve it into a crescent shape. (Be sure
to put the pointy end on the bottom otherwise roll may start to unroll
as it rises or bakes.) Cover with a cloth and let rise until almost
double. Brush tops of rolls with melted butter. Bake at 350F for 16
minutes. (Note: These are fairly large rolls. If you prefer smaller
rolls divide dough into quarters instead of thirds.)
