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Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 6 |
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This recipe made use of government-issued powdered eggs and milk. I remember they were a rich yellow and fooled most people into thinking it was 'egg bread'. Ingredients:
2 cups warm water |
3/4 cup powdered milk |
1/2 cup sugar |
2 teaspoons salt |
2 (1/4 ounce) packages yeast |
2 eggs or 2 tablespoons powdered eggs |
1/2 cup shortening |
6 cups flour |
Directions:
1. This is an heirloom recipe with no directions. It assumes everyone knows how to make rolls. Modern yeast doesn't have to be proofed, so this is how I would do it.
2. Sift flour then measure.
3. Mix dry ingredients together including powdered eggs.
4. Cut in shortening as for pastry.
5. Add water and mix. (If real eggs are used, beat together with water, then add.).
6. Turn out onto floured board and knead 'til smooth.
7. Place in greased bowl, cover and let rise 'til doubled, about 1 hour.
8. Punch down dough. Shape dough by repeatedly pinching one side. This will pull the other side smooth.
9. For cloverleaf rolls, make 1 inch balls. Place 3 balls, pinched side down, in greased muffin cups.
10. For dinner rolls, this much flour could make 3 dozen rolls or more. Cut dough into equal sized pieces. Form into balls or ovals and place on greased baking sheet.
11. Pat with greased hands or brush with butter.
12. Let rise 1 hour.
13. Bake at 375 degrees F, 20 to 25 minutes.
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