If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let us know of your experience so we may include those in the recipes as well.

Tuesday, October 13, 2015

Roll dough (untested)

This typewritten recipe is for a versatile roll dough noted as being usable for the following:

  • Pan rolls
  • Parker House rolls
  • Bubble loaf
  • Curlicues
  • Fan Tans
  • Crescents
  • Clover leaf rolls
  • Lucky Clovers
  • Honey pecan rolls

There is also an "action-quick" version of the dough noted below.

  • 3/4 cup milk
  • 1/4 cup sugar
  • 2 1/4 teaspoons salt
  • 4 1/4 tablespoons shortening
  • 3/4 cup warm (not hot) water
  • 1 package or cake of yeast (active dry or compressed)*
  • 4 1/2 cups of sifted enriched flour

  1. Scald the milk, sugar, salt and shortening
  2. Cool the mixture to lukewarm
  3. Measure into a separate bowl the warm water
  4. Sprinkled or crumble in the yeast
  5. Stir until dissolved
  6. Stir the yeast mixture into the lukewarm milk mixture
  7. Add 2 1/4 cups of the sifted enriched flour
  8. Beat until smooth
  9. Stir in an additional 2 1/4 cups of the sifted enriched flour
  10. Turn out on a lightly flour board
  11. Knead until smooth and elastic
  12. Place in greased bowl
  13. Brush with shortening
  14. Cover
  15. Let rise in a warm place, free from draft, until doubled in bulk for about 1 hour**
  16. Punch down and turn out on lightly floured board
  17. Proceed according to type of rolls being made

Alternate instructions for "Action-Quick Dough" version:
*Use 2 packages of yeast instead of 1 package
**Let rise in bowl for about 40 minutes

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