I got this recipe from Connie Wilcox who used to go to Lake Powell with us
2 packages (4 ½ tsp.) yeast
½ cup warm water
1 Tbls. Sugar
2 tsp. salt
2 beaten eggs
1 cup scalded milk
1/3 cup shortening
1/3 cup sugar
4-5 cups unsifted flour
Mix yeast, water, 1 Tblsp. sugar and let stand 20 minutes. Scald milk and pour over the shortening, sugar and salt in a large bowl. When cool, add the yeast & eggs. Add flour; mix well. Dough will be sticky. (At this point you may refrigerate overnight. Remove 2 ½ hours before ready to use). Knead well. Roll out on a floured board very thin. Roll like a jellyroll and cut into 1” slices. Place in greased muffin tins, cut side down. Pour melted butter over each and let rise 2 hours. Bake at 400 degrees for 10 minutes.
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