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Title: Crusty Dinner Rolls
Categories: Bread
Yield: 1 Servings
| 1 p | k active dry yeast | |
| 1 | /4 c | warm water |
| 1 T | B sugar | |
| 2 T | B shortening | |
| 2 t | s salt | |
| 3 | /4 c | boiling water |
| 2 | egg whites | |
| 3 3 | /4 c | all purpose flour -- (up to |
| 4 | all purpose flour -- (up to |
Soften yeast in warm water. In mixing bowl, combine sugar, shortening, salt and boiling water. Cool to lukewarm. Add egg whites, 2 cups flour and yeast; mix well. Gradually add remaining flour to form a stiff dough. Knead on well-floured surface until dough is smooth and satiny, 8 to 10 minutes. Place in greased bowl, turning dough to grease all sides. Cover; let rise in warm place until doubled, about 1-1/2 hours. Punch down dough. Cover; let rise again for 45 minutes. Shape dough into 11 2-inch balls; place about 2 inches apart on greased cookie sheets. Let rise again until doubled, about 1 hour. Bake at 450 degrees for 15 to 20 minutes, until golden brown and crusty. YIELD: ABOUT 24
TIP: For crustier rolls, just before baking place a large shallow pan on lower rack of oven; fill with boiling water,
Garlic Rolls: Combine 14 cup melted butter and 'A teaspoon garlic powder or garlic salt. Brush rolls with butter mixture before baking.
Seed Rolls: Before baking, brush rolls with milk. Sprinkle with poppy seed or sesame seed.
Scanned by ejohnston@mailexcite.com
Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one was rated "PRETTY GOOD"
Recipe By : The Pillsbury Family Cookbook (1963)