Rosemary Kelly, my brother-in-law, Mark, mother made these rolls for Christmas as a family tradition. She writes that this was a recipe in Better Homes & Garden cookbook that she received in 1949 as a wedding gift. Rosemary is now 90 and I was so honored that she commented the rolls were "good", at the Thanksgiving table this year! However, I will never know if she was just being polite!
Yeast rolls take so time and patience but worth all of it...
Ingredients:
- 1 cup milk, scalded
- 1/2 cup Crisco shortening
- 1/2 cup sugar
- 1 teaspoon salt
- 1 package granular dry yeast
- 3 eggs, beaten
- about 4 1/2 cup flour
- melted butter
Directions:
Melt shortening in the microwave till just barely melted. In a separate container heat milk until scalded. Add to the shortening along with the sugar and salt; cool to lukewarm. Add yeast and stir well.
Add eggs, then flour, one cup at a time until forms a smooth, soft dough.
Knead lightly on a floured surface.
Place dough in a greased bowl, turn over, cover and rise in a warm area until doubled in bulk. (Put oven on to 170-degrees and turn off.)
Divide dough in thirds. Roll each third on a lightly floured surface to a 9-inch circle. Brush with melted butter. Cut each circle into 12 -16 wedged-shaped pieces. Roll each wedge, starting with wide end and rolling to point. Arrange on a greased baking sheet and brush with the melted butter.
Cover and allow to rise in a warm area until very light.
Bake in a 400-degree oven for about -10-15 minutes. Watch so does not burn on the bottom.
Makes about 3 dozen delicious "Rosemary" Famous Rolls.
Melt shortening in the microwave till just barely melted. In a separate container heat milk until scalded. Add to the shortening along with the sugar and salt; cool to lukewarm. Add yeast and stir well.
Add eggs, then flour, one cup at a time until forms a smooth, soft dough.
Knead lightly on a floured surface.
Place dough in a greased bowl, turn over, cover and rise in a warm area until doubled in bulk. (Put oven on to 170-degrees and turn off.)
Divide dough in thirds. Roll each third on a lightly floured surface to a 9-inch circle. Brush with melted butter. Cut each circle into 12 -16 wedged-shaped pieces. Roll each wedge, starting with wide end and rolling to point. Arrange on a greased baking sheet and brush with the melted butter.
Cover and allow to rise in a warm area until very light.
Bake in a 400-degree oven for about -10-15 minutes. Watch so does not burn on the bottom.
Makes about 3 dozen delicious "Rosemary" Famous Rolls.
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