|1||Cake dry yeast|
|OR 1 cake compressed yeast|
|1||Egg, well beaten|
|2 cups||Lukewarm water|
|3 tablespoons||Melted shortening|
Soften yeast in lukewarm water. If dry yeast is used combine the sugar, yeast, and water and allow to stand in a warm place 1½ hours. If compressed yeast is used allow to stand in lukewarm water 5 minutes. Add salt, egg, sugar, if sugar has not already been added, and shortening. Mix well. Add flour, a little at a time, beating thoroughly after each addition until dough is stiff enough to knead.
Knead on lightly floured board until the dough is smooth and elastic.
Cover dough with a warm, damp cloth. Set in a moderately warm place and allow to stand 2 hours. Work down, cover closely with waxed paper, and place in the refrigerator overnight. If baking rolls for luncheon or dinner, remove desired portion of dough from the refrigerator and allow about 2 hours to warm to room temperature and become light. Form into rolls. Cover and let rise until treble in bulk. Place on well-oiled baking sheet. Bake in hot oven (450ø F) about 15 minutes. This dough will keep for 1 week or 10 days in a refrigerator if it is worked down each day to prevent its becoming too light. The dough should be kept closely covered with waxed paper to prevent a crust from forming over the surface. 32 rolls. The Household Searchlight - 1941
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