Yeast Rolls, courtesy of Lorna Hyde from the Highland 1st Ward Cookbook page 77. I get my recipes from a variety of sources. I have a scary large collection of cookbooks. I subscribe to cooking magazines, and frequent food blogs, websites, tv shows, and pinterest. Some of the recipes I post here are copied down exactly as written from the source, some have been tweaked a bit to my taste, some I mash up together from different sources, and some I make up. Professionally I feel that I should post the reference of each recipe. Since I am not a professional, (and this is my silly little blog) I choose not to, unless it is of some importance to me. Growing up there were two significant cookbooks that my Mom used. The first was "Betty Crocker Cookbook" that she got for her wedding, which I have borrowed... permanently. It automatically flips open to chocolate chip cookies. The second is the "Highland 1st Ward Cookbook", which Mom still has at her house... for now. I grew up in Highland 1st Ward. Mom grew up in Highland 1st Ward. My Grandparents started Highland 1st Ward. It is a generational thing. The recipes from this book belong to my Grandparent's generation, so they are important to me.
Yeast Rolls -
- 2 Tbs Yeast
- 1 and 1/2 cup warm water
- 3 Eggs, room temperature
- 1/2 cup melted Shortening
- 1 tsp Salt
- 5 cups Flour
- Combine yeast and warm water, let it sit for 5 min. Mix the rest of the ingredients, then add the yeasty water. Add flour last and mix. Form into a ball and let rise until double. Roll out, cut out, and let rise again until double. Makes a great base dough for cinnamon rolls.
- Bake at 425 degrees for 10-15 minutes. I can get 2 dozen from this recipe.
Set the dough out onto a floured surface.
Stack four circles together and set in a greased muffin pan.
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