Sixty-Minute Rolls

Title:
Sixty-Minute Rolls

Yield:
24 Servings

Categories:
Bread,
Rolls




Ingredients:





     2    Yeast cakes


   1/4 c  Water; lukewarm


 1 1/4 c  Milk


     3 tb Sugar


   3/4 ts Salt


   1/4 c  Butter


     5 c  Flour; sifted






 Dissolve yeast in warm water, put milk, sugar, salt and 1/2 the butter


 in pan and heat till lukewarm. Add yeast and flour. Cover, set in warm


 place for 15 minutes. Turn on a floured board, pat to 1/2 inch


 thickness, cut with 2 inch biscuit cutter, brush with remaining butter


 and fold dough over. Let rise 15 minutes on greasedsheet or pan. Bake


 in hot oven 10 minutes. Two dozen rolls.


 


 Source: Mrs. G. C. Warthen, Wyoming Grange, Licking County, OH


 Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.


 Compiled by members of Ohio State Grange Home Economics Committee.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip