Back in the 70's Memphis had two newspapers. One for the morning, and one for the evening. In the morning the paper is The Commercial Appeal. In the evening, it was the Press-Scimitarwhich ceased to be in 1983.
From the Press-Scimitar dated Aug.2, 1978 I bring you this delicious roll recipe, and if you are hosting the Christmas dinner this year, you will want to keep this one.
Refrigerator Rolls
Dissolve 1/2 cup shortening in 1/2 cup boiling water, Stir until melted and add 3/4 teaspoon salt and 2 tablespoons sugar.Let cool to lukewarm. Dissolve 1 package dry yeast in 1/4 cup very warm water, adding 1 teaspoon sugar. Mix 1 beaten egg with 1/4 cup cold water. When yeast is bubbly, combine with all the above and add 3 cups unsifted flour, 1 cup at a time. Mix until just blended. Dough will be sticky, but not wet. Put in a greased bowl and rotate so that the entire surface of the dough is coated. Cover well and rerefrigerate overnight or for several hours. When ready to use, knead dough several times and roll out to 1/4 inch thickness. Cut with biscuit cutter, dip in melted margarine, fold over, and place in baking pan. Allow 2-3 hours to rise. Bake about 12 minutes at 400 degrees. The dough will keep in refrigerator for a wee.
2 comments:
Shall try these.
These sound like classic Christmas rolls. I like how you can make the dough ahead of time.
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