A number of recipes in this folder refer to other recipes. This is one that comes up for many of the sticky buns and rolls.
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
Sweet Roll Dough
2 cakes yeast
1/4 c. lukewarm water
1 c. milk
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
1 tsp. grated lemon rind (optional)
2 eggs, beaten
5 c. all-purpose flour (about)
Crumble yeast in lukewarm water. (If dry yeast is used, the water should be a little warmer.) Scaled milk. Place shortening, sugar, lemon rind in a bowl. Add milk and cool to lukewarm. Blend in beaten eggs and softened yeast. Sift flour and measure. Reserve 1/2 cup for the board. Add 2 cups to the yeast mixture and mix thoroughly. Add remaining flour to make a soft dough.
Turn out dough on a lightly floured board or canvass and knead until smooth and satiny. (About 10 minutes.) Round into a smooth ball, place in a lightly greased bowl. Grease surface lightly. Cover with a towel and set in a warm place free from drafts. (About 1 1/2 hours.) Punch down. Shape into rolls or coffee cake. let rise until double in bulk (about 45 minutes). Bake at 375 degrees, 25 minutes for rolls and 30 minutes for coffee cake.
Yesterdish reminder: Two cakes of compressed yeast equal 5 1/2 teaspoons of dry yeast.