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Recipe Summary

Yield:
4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in warm water, stirring well. Let stand 5 minutes or until bubbly.

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  • Scald milk; add sugar and lard, stirring well. Cool mixture to lukewarm (105° to 115°).

  • Add dissolved yeast to milk mixture; stir well. Add flour, baking powder, soda, and salt.

  • Turn dough out onto a floured surface; knead 8 minutes or until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  • Turn dough out onto a floured surface, and knead 3 to 4 times. Return dough to bowl; cover and chill until needed. (Dough may be stored in refrigerator several days.)

  • Divide dough into 48 portions. Roll each piece into a 10- inch rope, and tie into a loose knot, stretching rope gently if needed.

  • Place rolls on greased baking sheets. Cover and repeat rising procedure 30 minutes or until doubled in bulk. Bake at 450° for 8 minutes or until lightly browned.

Source

Oxmoor House Homestyle Recipes

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