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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 40 |
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There's a little bit of sunshine-y treasure in these delicious rolls. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate. Ingredients:
2 1/2 cups milk |
4 tablespoons butter (not spread or tub product) |
4 tablespoons sugar |
1 1/2 teaspoons salt |
2 compressed yeast cakes |
1/2 cup water, lukewarm |
5 cups flour, sifted (amount is approximate) |
butter, melted |
1 cup orange marmalade |
Directions:
1. Heat milk and butter until butter melts; add sugar and salt, cool.
2. Soften yeast in lukewarm water and add to milk mixture.
3. Stir in 2 1/2 cups of the flour and mix well.
4. Cover and keep ina warm place to rise for about two hours.
5. Add more flour to make a stiff dough, kneading well.
6. Cover and let rise until double in bulk.
7. Roll our on a floured board and cut with a biscuit cutter.
8. Brush with melted butter and place 1 teaspoon of orange marmalade in the center.
9. Fold each roll in half and place on a well-greased baking pan.
10. Brush top with butter and let stand in a warm place for about 30 minutes.
11. Bake in an oven preheated to 425F for 20 minutes or until golden.
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