Never Fail Bread rolls
Mrs. Growson Kellogg box two-card card
Never Fail Bread rolls
Ingredients
- 1 yeast cake
- 1/4 cup lukewarm water
- 1/4 cup shortening
- 1 1/4 teaspoon salt
- 2 Tablespoon sugar.
- 1 cup boiling water:
Directions
- Dissolve: 1 yeast cake in 1/4 cup lukewarm water
- Place in a separate bowl
- Pour 1 cup boiling water over ingredients until dissolved.
- When they are lukewarm add the dissolved yeast.
Equipment: separate bowl
Untitled recipe
Ingredients
- 1 egg; about 3 1/2 cups sifted bread flour; butter for the tops, quantity unspecified; grease for muffin pans, quantity unspecified
Directions
- With a wire whisk beat in 1 egg.
- Stir in sifted bread flour to make a soft dough (about 3 1/2 cups).
- Place the dough in large bowl. Cover with a plate and put in ref. until treble.
- (Chill it from 2 to 12 hrs).
- Place in greased muffin pans, filling pan about 2/3 full.
- Cover the tops with butter. Let rise for about 2 hrs.
- Bake in hot oven (425°) for about 20 minutes.
Timing: Chill it from 2 to 12 hrs; Let rise for about 2 hrs; for about 20 minutes
Temperature: refrigerate until tripled, chill 2 to 12 hours, let rise, then bake in a hot 425-degree oven
Equipment: wire whisk, sifter, large bowl, plate, refrigerator, greased muffin pans, and oven
Arwilda’s changes
- Changed “double in size” to “treble”
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