Recipe - Marys Homemade Rolls

1 pack Dry yeast
1 One fourth cup Lukewarm water
One half cup Sugar
1 tablespoon Salt
1 Egg
One half cup Soft shortening
3 (up to)
4 cup Sifted flour
One half cup Butter; melted

Warm a large bowl with warm water. Dissolve the yeast in the lukewarm
water in this bowl. Add the sugar, salt, egg and shortening and stir.
Slowly add the flour, stirring after each addition to fully incorporate the
flour. Add the flour until the dough forms a ball. Cover the bowl with a
damp cloth and let the dough rise in a warm, draft free place until it
doubles in volume, or about 2 hours. Punch the dough down with your fist
and turn it out onto a lightly floured board. The dough will be light and
sticky. Knead the dough and add an extra cup of flour as needed. Knead
until blisters form on the dough. Roll out or pat to One fourth to One half inch
thickness. Cut with a biscuit cutter. Fold with a piece of butter inserted
in the fold. Place rolls in a wellbuttered pan approximately 2 hours
before baking and let rise. Bake in a preheated 375ø oven. When the rools
are just firm on top, brush with melted butter and continue baking until
brown. Total cooking time should be about 15 minutes. Yield: 3 dozen rolls.

Important variation: After kneading the dough, you may return dough to a
wellgreased or buttered bowl, cover tightly with plastic wrap, and keep in
the refrigerator until ready to be made out into rolls. If you do this, you
will probably have to lightly knead the dough again when you turn it out of
the bowl. Use a light touch when rolling out.

MRS. FRED KENDRICK

WATER VALLEY, MS

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.