Yield: 1 Servings
|1 pack||Active dry yeast|
|¼ cup||Warm water|
|¾ cup||Boiling water|
|2 \N||Egg whites|
|3¾ cup||All purpose flour; (up to 4)|
Soften yeast in warm water. In mixing bowl, combine sugar, shortening, salt and boiling water. Cool to lukewarm. Add egg whites, 2 cups flour and yeast; mix well. Gradually add remaining flour to form a stiff dough. Knead on well-floured surface until dough is smooth and satiny, 8 to 10 minutes.
Place in greased bowl, turning dough to grease all sides. Cover; let rise in warm place until doubled, about 1-½ hours. Punch down dough. Cover; let rise again for 45 minutes. Shape dough into 11 2-inch balls; place about 2 inches apart on greased cookie sheets. Let rise again until doubled, about 1 hour. Bake at 450 degrees for 15 to 20 minutes, until golden brown and crusty. YIELD: ABOUT 24 TIP: For crustier rolls, just before baking place a large shallow pan on lower rack of oven; fill with boiling water, Garlic Rolls: Combine 14 cup melted butter and 'A teaspoon garlic powder or garlic salt. Brush rolls with butter mixture before baking.
Seed Rolls: Before baking, brush rolls with milk. Sprinkle with poppy seed or sesame seed.
Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one was rated "PRETTY GOOD" Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@...> on Nov 29, 1997