Hot Roll Dough Recipe by Ruth Paget
Makes 24 Rolls
Ingredients:
-3/4 cup milk
-1/4 cup sugar
-2¼ teaspoons salt
-4½ teaspoons shortening
-1 (3.5-ounce) package dry yeast
-3/4 cup warm water
-4½ cups flour
Steps:
1-Scald milk. Stir in sugar, salt, and shortening. Stir until shortening is all melted.
2-Sprinkle yeast over warm water in a mixing bowl and stir until dissolve.
3-Add lukewarm milk mixture to yeast. Add flour in two parts. Blend to incorporate all liquid into the flour. Form dough into a ball.
4-On a floured board, knead dough until smooth and elastic. Form dough into a ball and place in a greased bowl. Brush dough with melted shortening and let rise in a warm place until doubled. (About 1 hour approximately.)
5-Punch down dough. Let dough rise 5 minutes before shaping into 24 balls.
6-Preheat oven to 400 degrees Fahrenheit.
7-Let dough balls rise until doubled in size.
8-Place rolls next to each other in a pan and bake for 15 minutes or until golden brown.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
