Butter Rolls

Ingredients

• 21/2 c. Darigold milk, scalded
• 2 pkg. dry yeast
• 1/2 c. warm water
• 2 tsp. Sugar
• 1/3°c. sugar
• 1 Tbsp. salt
• 2 eggs, beaten
• 6 c. sifted flour
• Darigold butter, melted

Method

1. 1

   Put yeast in 1/2 cup warm water and 2 tsp. sugar and dissolve and mix with other ingredients.

2. 2

   Have dough as soft as can be handled.

3. 3

   Put plenty of flour on board and roll out dough 1 inch thick.

4. 4

   Spread with melted butter and fold in half and repeat this spreading with butter 5 times, folding in half and patting or rolling until 1 inch thick.

5. 5

   The fifth time dough is left thicker.

6. 6

   Cut with cheese glass.

7. 7

   Place dough on side in muffin tins.

8. 8

   Let rise 3 hours, Bake 15 minutes at 400 degrees.

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 9. The excerpt below is the record exactly as published.

BUTTER ROLLS 21/2 c. Darigold milk, 2 pkg. dry yeast scalded 1/2 c. warm water 2 tsp. Sugar | 1/3°c. sugar 1 Tbsp. salt 2 eggs, beaten 6 c. sifted flour Darigold butter, melted Put yeast in 1/2 cup warm water and 2 tsp. sugar and dissolve and mix with other ingredients. Have dough as Soft as can be handled. Put plenty of flour on board and roll out dough 1 inch thick. Spread with melted butter and fold in half and repeat this spreading with butter 5 times, folding in half and patting or rolling until 1 inch thick. The fifth time dough is left thicker. Cut with cheese glass. Place dough on side in muffin tins. Let rise 3 hours, Bake 15 minutes at 400 degrees. Myrtle Fry HOT ROLLS IN ONE HOUR 3/4 c. Darigold top milk 1 pkg. quick acting yeast 1 egg 2 1/2 c. biscuit-mix Scald milk; cool until lukewarm; dissolve yeast in the warm milk; stir in egg, add to biscuit mix; beat well, but quickly until ball of soft dough is formed. Turn onto lightly floured, cloth covered board. Knead gently 1/2 minute. Roll out into circle 1/8 inch thick. Cut into desired shapes for rolls. Place on greased baking sheet. Let rise in warm place until double. Bake in moderately hot oven about 15 minutes, Frances Bramwell GRAPE-NUT BREAD Sift together: i. bes 4c. flour 3/4 tsp. salt 7/8 c. Sugar (1 cup minus 3 tsp. baking powder 2 Tbsp. ) 1 tsp. soda Soak: (for 20 minutes) 1 c. Grape-Nuts 2c. Darigold buttermilk 2 Tbsp. melted shortening Beat 2 eggs slightly, add Grape-Nuts mixture then flour mixture. Bake in two greased loaf pans 45 minutes at 350 i -24- Bremerton, Wash. MANETTE RADIO PATRONIZE ADV ERTIES ED MERCHANTS BREMERTON, WASH. | i . 575 PATRONIZE MERCHANTS ADVERTISED TN. OT DS 38 Oa BREMERTON, WASH. wy ee GOOD MILK IS GOOD FOOD — USE DARIGOLD PRODUCTS KITSAP DAIRYMEN’S ASSOCIATION BREMERTON, WASHINGTON GRAPE-NUT BREAD (Continued) degrees for metal pans; 325 degrees for Pyrex. Edith Johnson SPOON BREAD Scald 1 c. Darigold milk and stir in: 3 Tbsp. sugar 1 Tbsp. salt 1 1/2 Tbsp. shortening Cool to lukewarm. Measure in a bowl: 1 c. warm water 2 yeast cakes (Fleischmann's active dry or compressed) Stir until dissolved. Add the above milk mixture and 4 1/2 cups sifted enriched flour. Stir and blend well. Cover and let rise about 40 minutes (double in bulk). Stir down. Beat vigor- ously 1/2 minute; turn into greased baking pans. Let rise 1/2 - hour or double in bulk. Bake l hour. (2 loaves). Lena Tierney WHOLE WHEAT BREAD 2c. Darigold milk, scalded

Cook this with the app: pantry check, scaling, and the assistant.