Yeast dough (for hot rolls and cinnamon rolls)

1 Servings

Ingredients

Quantity Ingredient
1 cup Shortening
3 cups Hot water
3 packs Dry yeast
1 cup Lukewarm water
5 cups Flour
¾ cup Sugar
⅓ cup Powdered milk
⅓ cup Dry instant potatoes
2 teaspoons Salt
1 tablespoon Baking powder
2 Eggs (slightly beaten)
7 cups More flour (7 to 9 cups)

Directions

Recipe By : WASHINGTON COUNTY FAIR KITCHEN (OKLAHOMA) Soften shortening in the hot water and let cool till lukewarm.

Sprinkle yeast over water to which about a teaspoon of sugar has been added. Let stand till it foams up good.

Combine the flour, sugar, powdered milk, potatoes, salt and baking powder in a large mixing bowl.

Add shortening and water to flour mixture until smooth, then add slightly beaten eggs; again blend until smooth. (This can all be done in electric mixer). Add yeast mixture which has started to foam good. Again beat until smooth. Add small amounts of flour until you have a soft dough (this can be done with the mixer but don't overwork mixer until you've burned your motor out). After it gets too stiff for the mixer continue adding flour and mixing with spoon until it is thick enough to turn out on floured board.

Knead until smooth and elastic (at least 8 to 10 minutes). Add flour a little bit at a time so dough won't get too stiff. Use just enough flour to keep it from sticking to the board. Put in a greased bowl, greasing the top of dough, and let rise until double in size (usually 1 to 1½ hours).

Make into rolls and let rise again until double in size (usually 45 minutes to 1 hour.) Bake 375° 12 to 15 minutes. Posted to MC-Recipe Digest V1 #759 by C4 <c4@...> on Aug 24, 1997

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