In Mixing bowl
2 c boiling water
1/3 c Crisco
1/2 c sugar
1 ts salt
mix and wait for mixture to cool a bit. (leave you finger
in for a minute..can't be hot. must mean its close to body temp!)
in small bowl add
1 ts sugar
5-6 ts. Active dry yeast
1/4 c lukewarm water ( barely warm)
beat 3 large eggs and add to yeast mixture.
Add yeast mixture to cooled water mixture.
I use Kitchen aide mixer to add in 8 1/4 cups flour.
I use reagular beater for 1st 5 c. flour, then
switch to kneading attachment for last 3 1/4 cups. don't over knead!
When it forms a ball I cover it and put it in the fridge
overnight. Or leave out to rise quicker, must double in size.
Roll the dough out any way you want.
I do lots of little sections, fold them in half and
put them in a pile until they're all rolled out.
For Cinnamon Rolls
I melt 1 stick of butter, add 1 c sugar to it and 4 heaping
ts. of cinnamon. Spread this mixture on each section, roll up and then cut into
rolls about 1/2 inch thick. I have to make 2 of the cinnamon mixtures,
I do not double it because it gets too hard. Its better if I just make it twice.
I put rolls in pan right next to each other, let rise at least 1 hr.,and then bake at 405 until I see them,
starting to turn brown...just barely...about 7 mins. or more.
I make icing in blender and pour over rolls at any time..hot or cold.
For Parker House Rolls
Just cut rolled dough into small circles,
dip in melted butter and fold in half. Bake the same way.
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