2 cakes yeast (I used 2 packages of fast-rise yeast with success)
1/4 C. sugar
1 C. milk
1/2 C. shortening*
1 tsp. salt
3 beaten еggs***
5 C. flour**
Combine yeast with sugar. Let stand 20 minutes****. Scald milk. Add shortening and salt. Cool to lukewarm. Add in yeast-sugar mixture and eggs. Add flour, mixing thoroughly. Turn out dough onto floured board and knead until satiny. Place in a greased bowl. Cover and set in a warm place to rise until double in bulk. Knead again. Form into a smooth ball and grease the surface. Cover and keep in the refrigerator. (I covered it with plastic wrap.) Take out amount required each time, and keep remainder covered in refrigerator.
At this point the recipe goes on to name the 8 thousand roll shapes available, which I am not fixing to type here. But be it known that you can make: cloverleaf rolls, pocketbook rolls, fan-tans, rosettes, bowknots, and braids, as well as plain cut-out rolls, which the book describes as "Parker House Rolls." Which I think used to be a famous hotel or something.
Anyway, after you've inspired the nations with your roll-shaping prowess, the next step is to let your rolls rise until doubled again in a warm place and then bake at 425F for 15-20 minutes.
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In addition, refrigerator roll dough is good for making "oops people in the house want a fancy bread" bread. IE, take your dough out of the refrigerator, then instead of cutting out rolls, roll the dough out in a sheet, put in a filling (ie cinnamon, sugar, and butter; raisins and sugar; jam, whatever floats your boat really), roll the m-fer back up (yes Grandmom I did just type that) and bake as directed. (Maybe add 10-15 minutes since your dough is all in one lump instead of in cute little rolls.) For extra style points, divide your dough into three portions before you roll it out, roll, fill, then braid it. and glaze it with something fancy like confectioner's sugar and water (after it comes out of the oven) or milk or beaten egg whites (before it goes it). All of a sudden, you are a culinary genius and highly marriageable in many cultures, and all you did was pull some dough out of the refrigerator.
_____
This recipe comes from "The Lily Wallace New American Cookbook," which was given to my grandmom upon her marriage in 1953. It has the best recipes! Primarily, in my opinion, because it was published prior to such items as "cream of-" soup, prepackaged mixes of all varieties, and process cheese food entering common use. I could write a whole essay on process cheese food, but I think it says enough that its name is not even grammatically correct.
_____
*Shortening is a product made from cottonseed oil that is basically vegetable lard. Wrap you mind around that one. Despite the oxymoron of the phrase "vegetable lard", it actually works well in baked goods. But hey, regular (animal) lard would work fine too.
**When I made these rolls, they ended up a little bready and I used more like 6-7 cups of flour. I'm guessing this had to do with a change in flour processing between 1953 and 2011. I would suggest: less kneading, don't use 7 cups of flour, but do try and use something like a "all-purpose unbleached whole wheat" flour. IE, not the grainy kind of whole wheat flour but the kind that looks like bread/cake flour but has a little more texture (and a lot more nutrition, honestly) than regular bleached all-purpose flour. To return to "less kneading", I would say that for the first rising period, just mix the ingredients together until the dough is shaggy and pulls away from the sides of the bowl, then let it rise. Let the satinizing wait until before the 2nd rising.
***Re: 3 eggs. You can play this two ways. #1-- let your eggs come to room temperature, then follow the recipe per directions. #2-- scald the milk (I did it in the microwave, with the unmelted shortening in the beaker to, you know, melt while the milk was being heated), then added a little milk at a time to the refrigerator-temperature eggs to prevent them from curdling them in the hot milk, then dumped the resulting egg-milk mixture into the rest of the hot milk all at once, thus lowering the temperature of the hot milk and mixing in the eggs in one fell swoop.
****Let stand 20 minutes. I have not personally seen a cake of yeast in my lifetime. If cake yeast is what you have, follow the directions as written. If you have granulated yeast in packets, then mix the dry yeast and sugar as directed, but then after your scalded milk/eggs/shortening combo has become lukewarm, add in the yeast and sugar and allow it about 5 minutes to "proof", eg grow and wake up from being in the refrigerator. Because soon it will be the burning time. Yes. In the oven. TAKE THAT VEGANS, EVERY TIME YOU EAT A PIECE OF YEAST BREAD, MILLIONS OF MICROORGANISMS DIED A FIERY DEATH FOR YOU. PS Please forgive my sick sense of humor. This will likely result in a mass vegan-eschewing of products made with yeast and consequently the first mass outbreak of beriberi since the 1940's. Progress, thy name is "adults who define their identities by what they refuse to eat."
_____
1/4 C. sugar
1 C. milk
1/2 C. shortening*
1 tsp. salt
3 beaten еggs***
5 C. flour**
Combine yeast with sugar. Let stand 20 minutes****. Scald milk. Add shortening and salt. Cool to lukewarm. Add in yeast-sugar mixture and eggs. Add flour, mixing thoroughly. Turn out dough onto floured board and knead until satiny. Place in a greased bowl. Cover and set in a warm place to rise until double in bulk. Knead again. Form into a smooth ball and grease the surface. Cover and keep in the refrigerator. (I covered it with plastic wrap.) Take out amount required each time, and keep remainder covered in refrigerator.
At this point the recipe goes on to name the 8 thousand roll shapes available, which I am not fixing to type here. But be it known that you can make: cloverleaf rolls, pocketbook rolls, fan-tans, rosettes, bowknots, and braids, as well as plain cut-out rolls, which the book describes as "Parker House Rolls." Which I think used to be a famous hotel or something.
Anyway, after you've inspired the nations with your roll-shaping prowess, the next step is to let your rolls rise until doubled again in a warm place and then bake at 425F for 15-20 minutes.
_____
In addition, refrigerator roll dough is good for making "oops people in the house want a fancy bread" bread. IE, take your dough out of the refrigerator, then instead of cutting out rolls, roll the dough out in a sheet, put in a filling (ie cinnamon, sugar, and butter; raisins and sugar; jam, whatever floats your boat really), roll the m-fer back up (yes Grandmom I did just type that) and bake as directed. (Maybe add 10-15 minutes since your dough is all in one lump instead of in cute little rolls.) For extra style points, divide your dough into three portions before you roll it out, roll, fill, then braid it. and glaze it with something fancy like confectioner's sugar and water (after it comes out of the oven) or milk or beaten egg whites (before it goes it). All of a sudden, you are a culinary genius and highly marriageable in many cultures, and all you did was pull some dough out of the refrigerator.
_____
This recipe comes from "The Lily Wallace New American Cookbook," which was given to my grandmom upon her marriage in 1953. It has the best recipes! Primarily, in my opinion, because it was published prior to such items as "cream of-" soup, prepackaged mixes of all varieties, and process cheese food entering common use. I could write a whole essay on process cheese food, but I think it says enough that its name is not even grammatically correct.
_____
*Shortening is a product made from cottonseed oil that is basically vegetable lard. Wrap you mind around that one. Despite the oxymoron of the phrase "vegetable lard", it actually works well in baked goods. But hey, regular (animal) lard would work fine too.
**When I made these rolls, they ended up a little bready and I used more like 6-7 cups of flour. I'm guessing this had to do with a change in flour processing between 1953 and 2011. I would suggest: less kneading, don't use 7 cups of flour, but do try and use something like a "all-purpose unbleached whole wheat" flour. IE, not the grainy kind of whole wheat flour but the kind that looks like bread/cake flour but has a little more texture (and a lot more nutrition, honestly) than regular bleached all-purpose flour. To return to "less kneading", I would say that for the first rising period, just mix the ingredients together until the dough is shaggy and pulls away from the sides of the bowl, then let it rise. Let the satinizing wait until before the 2nd rising.
***Re: 3 eggs. You can play this two ways. #1-- let your eggs come to room temperature, then follow the recipe per directions. #2-- scald the milk (I did it in the microwave, with the unmelted shortening in the beaker to, you know, melt while the milk was being heated), then added a little milk at a time to the refrigerator-temperature eggs to prevent them from curdling them in the hot milk, then dumped the resulting egg-milk mixture into the rest of the hot milk all at once, thus lowering the temperature of the hot milk and mixing in the eggs in one fell swoop.
****Let stand 20 minutes. I have not personally seen a cake of yeast in my lifetime. If cake yeast is what you have, follow the directions as written. If you have granulated yeast in packets, then mix the dry yeast and sugar as directed, but then after your scalded milk/eggs/shortening combo has become lukewarm, add in the yeast and sugar and allow it about 5 minutes to "proof", eg grow and wake up from being in the refrigerator. Because soon it will be the burning time. Yes. In the oven. TAKE THAT VEGANS, EVERY TIME YOU EAT A PIECE OF YEAST BREAD, MILLIONS OF MICROORGANISMS DIED A FIERY DEATH FOR YOU. PS Please forgive my sick sense of humor. This will likely result in a mass vegan-eschewing of products made with yeast and consequently the first mass outbreak of beriberi since the 1940's. Progress, thy name is "adults who define their identities by what they refuse to eat."
_____
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