Yeast Dinner Rolls

Yeast Dinner Rolls

From the days of my youth and early years of marriage, Gold Medal Flour had a Home Economist who tested and provided recipes for promoting the sale of flour. Betty Crocker was a very respected name and her recipes were trusted as being very reliable. It was always fun to open the new bag of flour to see what recipes were included and hoping it was not a strip of recipes you already had received. This was one of her recipes which was printed in the Food section of our newspaper last Wednesday. For everyone over 45 this memory might be one from your youth recalling the aroma of freshly baked bread filling the house and then eating these dinner rolls.

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Ingredients:

1 package yeast

2 teaspoons sugar

1/4 cup warm water

(not hotter than 100 degrees)

1/4 cup shortening

1/2 cup half and half

1/2 cup milk

1 egg at room temperature

1/2 cup sugar

1 teaspoon salt

3 1/2 to 4 cups flour

Additional 1/2 cup flour for board

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Directions:

Mix sugar and yeast carefully and add warm water to dissolve. In a small saucepan add shortening and half and half and heat over medium heat, stirring shortening and scald milk. Remove from heat as soon as shortening has melted. Cool slightly.

In a large bowl mix egg, salt, and sugar. Gradually mix in yeast and scalded milk (make sure it has cooled or it will kill the yeast). Begin mixing in the flour. If using a stand mixer, mix thoroughly with a dough hook. Place dough in a greased bowl and cover with a warm, wet dish towel. Let rise in a warm spot until doubled (1 to 2 hours). Punch down the doough and knead on floured board, shaping into rolls. This dough will make enough to fill a 13 x 9 inch baking pan. Cover the rolls in the baking pan with wet towel again and let them rise again in a warm place (usually about an hour). Bake in a preheated oven at 350 degrees for 20 minutes or until golden brown.