Yeast Rolls

2 packets quick acting Yeast

2 cups tepid water

1 cup shortening

½ t salt

6 cups Plain Flour (White Lily)

2 eggs

1 stick margarine 

           Mix yeast and water allow it to froth while you mix everything else  but margarine and add water mixture, mix well. Put in greased bowl, cover, place in a warm place and rise until doubled(4 to 6 hrs or over night). Punch down, cover, let rise in refrigerator until double (2 to 4 hrs). Melt margarine. Roll out dough and cut with biscuit cutter, put margarine on inside of  dough, fold over and place in 9” round pan. ( I make 8 rows of 6 to make 4 doz. rolls as equal as possible) Put remaining margarine on top of the rolls. Allow to double again( about 30 min.)

Bake at 350°F for 16 minutes. (in my oven) to light golden brown. Dump as soon as they come out of the oven.  Eat and enjoy.  Or cool and put in airtight bag and freeze. To reheat thaw, put in pan and heat 5-8 minutes at 350°F.

Bread!

 

Then Jesus declared, “ I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.” John 6:35

Orange Muffins

Scones

Two Ingredients Biscuits 

Pineapple Bread

Chocolate Tea Bread

Bananaberry Bread

Banana Stuffed French Toast 

Cinnamon Rolls

Danish Puff

French Bread

 Lemon Muffins

Sweet Potato Biscuits 

Yeast Rolls

Pumpkin Bread

Honey Wheat Muffins

Bisquick Rolls and Baking Mix

Cinnamon Rolls

2 packets quick acting Yeast

2 cups tepid water

1 cup shortening

½ t salt

6 cups Plain Flour (White Lily)

2 eggs

1 1/2 sticks margarine 

cinnamon

sugar

           Mix yeast and water allow it to froth while you mix everything but margarine and add water mixture to the dry ingredients, mix well. Put in greased bowl, cover, place in a warm place and let it rise until doubled(4 to 6 hrs or over night). Punch down, cover, let rise in refrigerator until double (2 to 4 hrs). Melt margarine. Roll out 1/2 dough into a thin rectangle  brush marg. over dough, sprinkle generously with cinnamon and sugar. Roll into a log and cut with a thread into 24 pieces and place into a  9” round pan. Repeat. Put remaining margarine on top of the rolls. Allow to double again( about 30 min.)

Bake 350 for 16 min. (in my oven) to light golden brown. Dump as soon as they come out of the oven.  Allow to cool then drizzle with icing.  Or cool and put in airtight bag without icing and freeze. Thaw, ice, and heat slightly in microwave on defrost.