Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
2nd attempt at bread
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="I luv herfrds" data-source="post: 1219021" data-attributes="member: 5917"><p>Here is my favorite roll recipe. From Hubby's Grandmother's recipes.</p><p></p><p>2c scalded milk, add 2T sugar, 2t salt and 2T shortening; I use the butter flavored Crisco.</p><p>In a measuring cup put in 1/2c warm water, 1t sugar and 1 pkg of yeast and let dissolve.</p><p>Once scalded milk has cooled to room temp put in a large mixing bowl add the yeast mixture to it and stir.</p><p>In a large mixing bowl start adding flour. It depends upon your flour how much you add. I use an all purpose.</p><p>Will take anywhere from 3cups to 5 cups of flour. Keep mixing until you get to a slightly sticky dough. It will pull away but still have a sticky feel.</p><p>Cover and let rise until double in size. Punch down.</p><p>Now how he remembers his Grandmother doing it was she would take a piece of dough about the size of a golf ball and flatten it out and spread a little butter in the center and fold up the edges and put it in a greased pan and let rise again.</p><p>Then bake it in a 375 degree oven for 10 to 15 minutes til golden brown.</p><p></p><p>I double the sugar in the milk mixture and make cinnamon rolls with this dough.</p></blockquote><p></p>
[QUOTE="I luv herfrds, post: 1219021, member: 5917"] Here is my favorite roll recipe. From Hubby's Grandmother's recipes. 2c scalded milk, add 2T sugar, 2t salt and 2T shortening; I use the butter flavored Crisco. In a measuring cup put in 1/2c warm water, 1t sugar and 1 pkg of yeast and let dissolve. Once scalded milk has cooled to room temp put in a large mixing bowl add the yeast mixture to it and stir. In a large mixing bowl start adding flour. It depends upon your flour how much you add. I use an all purpose. Will take anywhere from 3cups to 5 cups of flour. Keep mixing until you get to a slightly sticky dough. It will pull away but still have a sticky feel. Cover and let rise until double in size. Punch down. Now how he remembers his Grandmother doing it was she would take a piece of dough about the size of a golf ball and flatten it out and spread a little butter in the center and fold up the edges and put it in a greased pan and let rise again. Then bake it in a 375 degree oven for 10 to 15 minutes til golden brown. I double the sugar in the milk mixture and make cinnamon rolls with this dough. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
2nd attempt at bread
Top