Ingredients
- 1 pkt. dry rapid ris yeast mixed with 1/2 cup warm water
- 1/4 cup granulated sugar
- 1/4 cup Crisco solid (not butter flavored)
- 1 tsp. salt
- 1 cup milk
- 4 cups flour
Directions
Heat milk with Crisco until it melts (DO NOT BOIL). Add liquid to sugar and salt. Add egg to yeast mixture and beat.
Add flour. Mix all together with a spoon.
Cover bowl with wet cloth and a piece of reynolds wrap tightly secured. {OR, grease top and put plate over bowl to cover.} Refrigerate overnight. Put down
in the morning. (push down and allow to rise) If you don't use all of the dough, punch down and let rise again.
Roll out 1/4 inch thick and cut with a biscuit cutter. Place on greased pan (I covered a cookie sheet with reynolds wrap and greased with Crisco). Melt butter and brush--place a second layer on top. Let rise again at room temperature until doubled in bulk. Bake at 425 degrees until golden.
And enjoy! I love these rolls! Best i've ever had!
Print this recipe
Submitted 6/13/05.
Source: My Aunt
Submitted By: tc c
tc726@citrus.infi.net
Liz's roll