1 c lukewarm water
1 rounded T yeast
Mix gently and let set 5 minutes.
3 rounded T sugar
2 T melted crisco
1 beaten egg
about 3 c sifted flour (White Lily bread flour)
1 t salt
Combine sugar and crisco, add a small amount of the sifted flour, then the beaten egg. Add flour a little at a time with a wire whip, then with your hand. Cover and let rise 1 1/2 hours or til doubled. Punch down. Knead a little bit. Roll out and cut. Let rise, covered. When transferring to the pan, dip the bottom half in butter. Put in the pan, fold over, and mash with your finger to keep from popping up. Be careful not to use too much flour when rolling out to cut. Bake at 450 degrees, when they start browning, brush the tops with melted butter.
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