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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 2 |
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This is a recipe that I found about 40 years ago in a Better Homes and Gardens Bread Cookbook (there is a late version available, but it does not do as well). I have made this for 48 years and now my daughter, DIL and two grandchildren are making it. If you are looking for a no-knead, easy, and oh so delicious recipe, this is it. I was a beginner cook with no previous cooking experience all those years ago when I first started making this. Ingredients:
1/4 ounce active dry yeast (one pkg) |
1/4 cup warm water |
1/4 cup sugar |
1/4 cup shortening |
1 teaspoon salt |
1 cup milk, scalded |
1 egg, slightly beaten |
3 1/2 cups all-purpose flour (sift if desired) |
2 -3 tablespoons butter, melted |
Directions:
1. Soften yeast in the warm water, and set aside for 5 minutes.
2. Meanwhile, combine sugar, shortening, and salt and stir into milk.
3. Cool to lukewarm, and then add the yeast mixture, egg,and 2 1/2 cups of the flour and beat well.
4. Add enough of remaining flour to make a soft dough.
5. Let rise for 1 1/2 hours or until doubled in size.
6. Punch down.
7. Turn out and shape into rolls.
8. Let rise for 1 hour or until doubled.
9. Bake at 400°F for 10-12 minutes.
10. Brush with melted butter.
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