Recipe - Crusty Dinner Rolls

1 pack Active dry yeast
One fourth cup Warm water
1 tablespoon Sugar
2 tablespoon Shortening
2 teaspoon Salt
Three fourths cup Boiling water
2 Egg whites
3 Three fourths cup All purpose flour; (up to 4)

Soften yeast in warm water. In mixing bowl, combine sugar, shortening, salt
and boiling water. Cool to lukewarm. Add egg whites, 2 cups flour and
yeast; mix well. Gradually add remaining flour to form a stiff dough. Knead
on wellfloured surface until dough is smooth and satiny, 8 to 10 minutes.
Place in greased bowl, turning dough to grease all sides. Cover; let rise
in warm place until doubled, about 1One half hours. Punch down dough. Cover;
let rise again for 45 minutes. Shape dough into 11 2inch balls; place
about 2 inches apart on greased cookie sheets. Let rise again until
doubled, about 1 hour. Bake at 450 degrees for 15 to 20 minutes, until
golden brown and crusty. YIELD: ABOUT 24

TIP: For crustier rolls, just before baking place a large shallow pan on
lower rack of oven; fill with boiling water,

Garlic Rolls: Combine 14 cup melted butter and 'A teaspoon garlic powder or
garlic salt. Brush rolls with butter mixture before baking.

Seed Rolls: Before baking, brush rolls with milk. Sprinkle with poppy seed
or sesame seed.

Notes: This cookbook was acquired at a junk sale. It captured my interest
because of the annotated comments beside the recipes. The original owner
had made comments or just check marks beside certain recipes. I will
include these as I scan. This one was rated "PRETTY GOOD"

Recipe by: The Pillsbury Family Cookbook (1963)

Posted to MCRecipe Digest V1 #932 by "Eugene Johnston"
ejohnston@mailexcite.com on Nov 29, 1997