8 May Flower Rolls
Note: This recipe gave me some trouble. Cake yeast is 2 or 3 packets to regular water, and I put it in a warm place, not a cold place to get the dough to rise. The family got the recipe from a favorite restaurant, and although the May Flower doesn't exist anymore, this recipe still does.
Grandma Harriett's May Flower Rolls:
6 cups Flour
1 1/2 Tblsp Salt
1/2 cup sugar
1/2 cup shortening (we used the butter flavored kind and omitted the salt)
2 cups warm water
1 cake yeast (not regular yeast)
2 eggs, beaten
Pour about 1/2 cup of the water over yeast and allow to soften. Mix remaining water with salt and sugar until dissolved, then stir in melted shortening and beaten egg. Add dissolved yeast to combine thoroughly. Mix in flour to form a soft dough. (A little more than 6 cups may be used if product seems too sticky, but dough should not be stiff). Place dough in a greased bowl, grease top lightly, cover and refrigerate.
Dough should be punched down several times during storage, when ready to use, roll or pat the dough in conveniently sized rectangles about 1/3 to 1/2 inch thick. Spread surface w/melted butter and sprinkle evenly with a mixture or sugar and cinnamon, then sprinkle with chopped nuts. Roll up jelly roll fashion, slice in one inch lengths and place each slice, cut side down, in well greased muffin tins.
Bake at 375 degrees until nicely browned. Top with thin icing made of powdered sugar mixed with a little butter, a dash of salt, a little vanilla, and enough hot water to make it spread easily.
No comments:
Post a Comment