Sixty-minute rolls

24 Servings

Ingredients

Quantity Ingredient
2 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 Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.

Compiled by members of Ohio State Grange Home Economics Committee.

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