Sweet Yeast Rolls

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== Ingredients ==
* 2 pkgs. active dry yeast
* 1/4 c. lukewarm water
* 1/4 c. sugar
* 1 tsp. salt
* 1/2 c. Crisco
* 1 c. hot milk
* 4 to 5 c. enriched flour
* 2 eggs
== Directions ==
# Soften yeast in water for 5 minutes, then stir until blended. 
# Measure sugar, salt and Crisco into mixing bowl, add hot milk and stir, mashing Crisco against sides of bowl until it is broken into small lumps. 
# Cool to lukewarm. 
# Stir in 2 cups of flour to make a thick batter and beat until batter is smooth and elastic, about 100 strokes. 
# Add yeast and eggs and stir until blended. 
# Stir in 1 1/2 to 2 cups more flour and work in enough additional flour to make a dough that does not stick to fingers.
# Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes, until dough is springy and elastic. 
# Shape dough into a ball and put it in a bowl rubbed with Crisco. 
# Spread surface of dough lightly with Crisco, cover and let rise until double in bulk, about 1 1/2 hours. 
# Punch dough down and turn it onto floured board. 
# Shape into rolls and place rolls on baking sheet rubbed with Crisco. 
# Cover with a towel and let rise until double in bulk, about 30 minutes. 
# Bake at 400 degrees for 15 minutes, or until browned. 
Makes 3 to 4 dozen.
== Variations ==
;To shape twisted dinner rolls: 
# Roll half the dough at a time into a rectangle 9 inches wide and 1/4 inch thick. 
# With a floured knife cut dough into strips 1/2 inch wide. 
# With palms of hands roll each strip on the floured board into ropes from 12 to 18 inches long. 
# Twist, tie or braid ropes into assorted shapes.
# Makes 4 dozen.
;To shape napkin rings: 
# Roll dough 1/4 inch thick and cut it into strips 2 1/2 inches wide and 9 inches long. 
# Taper one end and cut a gash in the other end of each strip. 
# Wrap strips around several thicknesses of aluminum foil and pull tapered end through gash. 
# Makes 1 dozen.
;Disquits - A wafer much like an Armenian bread called Lavash. 
# When dough is double in bulk, punch down and shape it into balls the size of large walnuts.
# Roll each ball as thin as paper into disks 7 or 8 inches in diameter. 
# Bake at 425 degrees for 6 to 8 minutes, or until browned. Makes 40 disquits.
;Jam balls - which Hungarians call Kolacky. 
# When dough is double in bulk, punch down and shape it into balls the size of large walnuts. 
# Place the balls 2 inches apart on a baking sheet rubbed with Crisco. 
# Cover with a towel and let rise until double in bulk, about 30 minutes. 
# With thumb or handle of a wooden spoon, press down center of each ball to form a hollow with a raised rim about 1/4 inch thick around outside. 
# Dot hollows with Crisco and fill with marmalade or jam. 
# Bake at 375 degrees for 20 minutes or until browned. 
# Sprinkle with confectioners' sugar before serving. Makes 60 balls. 
Enjoy.
== Contributed by : ==
* World Recipes Y-Group
Category:Roll Recipes
Category:World Recipes