You may also like
Categories:Viewed: 94 - Published at: 2 years ago
Ingredients
- 1 pkg. dry yeast
- 1 tsp. sugar
- 1/4 c. lukewarm water
- 1/2 c. sugar
- 1/2 c. Crisco
- 1 tsp. salt
- 2 eggs
- 1 c. warm water
- 4 c. Gold Medal all-purpose flour
Method
- Put yeast and 1 teaspoon sugar into the lukewarm water; dissolve and set aside.
- Cream the sugar, Crisco and salt in a large
- mixer
- bowl.
- Add the eggs and mix well.
- Add the first mixture to the second.
- Add 1 cup warm water and mix.
- Beat in 4 cups of Gold Medal all-purpose flour gradually.
- Knead dough until it
- bounces
- back.
- Cover
- and set in a warm spot.
- Let double in bulk.
- Punch down and make into Parker House rolls. (Cut
- out with a biscuit cutter, dip in butter and fold over.) If mixture is too sticky to handle, place it in the refrigerator
- for
- a short time rather than adding too much flour.
- Let rolls rise.
- Bake at 400° until brown.
