Sixty minute rolls
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Yeast cakes |
| ¼ | cup | Water; lukewarm |
| 1¼ | cup | Milk |
| 3 | tablespoons | Sugar |
| ¾ | teaspoon | Salt |
| ¼ | cup | Butter |
| 5 | cups | Flour; sifted |
Directions
Dissolve yeast in warm water, put milk, sugar, salt and ½ the butter in pan and heat till lukewarm. Add yeast and flour. Cover, set in warm place for 15 minutes. Turn on a floured board, pat to ½ inch thickness, cut with 2 inch biscuit cutter, brush with remaining butter and fold dough over. Let rise 15 minutes on greasedsheet or pan. Bake in hot oven 10 minutes. Two dozen rolls.
Source: Mrs. G. C. Warthen, Wyoming Grange, Licking County, OH
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