- 2 packages active dry yeast or yeast cakes
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 cup butter-flavored Crisco
- 1 cup milk
- 2 eggs
- 1/2 cup lukewarm water (110′ to 115′ )
- 1/4 cup sugar (increase to 1/2 cup for Cinnamon Rolls)
- 4 1/4 cups flour
- 1 cube butter
Pan: large baking sheet pan
Oven: 375′
Time: 17 minutes – or until lightly brown on the bottom
- 1. Scald milk.
- 2. Add Crisco , 1/4 cup sugar, and salt.
- 3. Cool
- 4. Dissolve yeast in warm water.
- 5. Add tablespoon sugar.
- 6. Beat eggs.
- 7. Add eggs.
- 8. Mix with milk.
- 9. Add flour.
- 10. Refrigerate for 2 hours or overnight.
- 11. Roll out and cut with 2 1/2 inch cutter.
- 12. Melt butter in pie pan.
- 13. Lift each roll and dab in butter on one side.
- 14. Form roll by making a crease in each round just off center with the back of a table knife and folding over the larger side overlapping slightly.
- 15. Place folded roll on baking sheet brush tops with butter.
- 16. Bake.