Recipes from our hearth

light, elastic, smooth and no longer Sticky. Cover; let rise 20 minutes, Punch down; divide into 3 equal portions, Roll each portion out into circle about 8 inches in diameter; spread each with softened butter or margarine. Cut each into 12 pie-shaped wedges; start rolling at wide end and roll toward point. Place On greased baking sheets point down. Brush with melted butter or margarine, Cover; let rise in refrigerator 2 to 24 hours. When ready to bake, uncover and allow to stand at room temperature while oven preheats (at least 10 minutes). Puncture any surface bubbles; bake in preheated moderate oven (375 degrees) about 20 minutes or until lightly browned. Serve warm. Makes 3 dozen rolls, Mrs. Weede Dries REFRIGERATOR ROLLS 2/3 cup sugar 1 1/2 tsp. salt 2/3 cup butter or margarine (soft) 1 1/2 cups milk, scalded 2 eggs 1 cup mashed potatoes (can use instant potatoes ) 1 package yeast in 1/4 cup warm water (according: to conventional method on package ) 7 cups flour Mix first 4 ingredients. Cool slightly before adding eggs, mashed potatoes. Then add yeast. Add flour, a cup at a time, mixing with a spoon as long as possible. Then knead about 5 minutes. Chill in the refrigerator at least 2 hours or overnight. Make into rolls, sugar cake, Swedish ring, or any other sweet bread. Let rise until double in bulk.” Bake rolls at 400 degrees and sweet breads at 375 degrees. The dough will keep 2 or 3 days in the refrigerator. Mrs. Richard Rierson SUGAR CAKE Follow the refrigerator roll recipe above up to part, "Chill dough 2 hours or overnight". Press dough into any size pan or pans 3/4 inches thick. Let rise for 1 hour. Make dents in dough about 1 inch apart with thumb and forefinger. Then dust with cinnamon. Place a small dot of butter or margarine in each dent. Sprinkle generously with brown sugar. Drizzle 2 or 3 tablespoons cream or half-and-half over the top. Let rise another hour. Bake 375 degree oven until golden brown, about 20 minutes. Mrs. Richard Rierson WHOLE WHEAT BREAD 1 cup scalded milk 1/4 tsp. soft shortening 1 tsp. salt 1/2 cup warm honey Dissolve 1 package yeast in 1 cup warm water (according to directions on pkg.) 3 cups whole wheat flour 2 cups white flour Mix first 4 ingredients, then add yeast mixture. Add whole wheat flour mixing with a spoon. Then add white flour and knead 5-0 minutes. Let rise, punch down and place in 2 loaf pans (med. size) or 3 small pans, Let rise until double in bulk and bake in a 350 degree oven about 30-35 minutes, Place brown paper over the pans the last 15 minutes, Mrs. Richard Rierson YEAST BREAD 2 cups milk 3 Tbsp. sugar 21/2 tsp. salt 6 Tbsp. shortening l package active dry yeast 1 cup warm (not hot) water 6 cups plain flour Melted shortening Scald milk, stir in sugar, salt, and 6 Tbsp. shortening, stir until sugar dissolves, cool to lukewarm, Sprinkle yeast on water, stir till dissoived. Add milk mixture, Stir in 3 cups of the flour, beat till smooth, Stir in remaining flour, Turn out on a lightly floured board. Knead: Fold dough over toward you, Press down away from you with the heel of your hand. Give dough a quarter turn, Continue until dough is smooth and elastic, and does not stick to the board, Place in a greased bowl, brush top with melted shortening. Cover with a damp cloth, ay | let rise in warm place, 80 to 85 degrees, until doubled in bulk (about 1 hour Punch down, turn out on lightly floured board, Divide dough in half. Shape into 2 loaves, place in greased loaf pans, 8 xX 4 X 3 inches, Cover with a damp cloth, let rise in warm place, 80 to 85 degrees, until center of dough is slightly higher than the edge of the pans, about 1 hour, Meanwhile set oven for hot, 400 degrees. Bake 50 minutes to 1 hour,Remove from pans immediately and cool on a rack.,