Hot Rolls

Thelma Rains famous Hot Rolls 

 6 – 7 cups sifted flour

1 ½ cups scalded milk

2 cakes Fleishman’s yeast

2 T. sugar

1 t. salt (slightly heaped)

2 t. sugar (in yeast)

½ cup warm water (over yeast & sugar)

½ cup Crisco shortening

1 whole egg, beaten (or two egg whites, slightly beaten)

• Put yeast, 2 t. sugar, and ½ c. lukewarm water in a bowl and set aside to rise. 

•  Scald 1 ½ c. milk, then set aside to cool.  To this mixture, add 1/3 cup shortening, 2 T. sugar, 1 t. salt; when lukewarm, add the yeast mixture and the slightly beaten whole egg (or egg whites). 

•  Pour 6-7 cups sifted flour into a dishpan with a well of flour in the center.  Knead lightly until you can hold the ball of dough on one hand without it running over the side of your hand.  

• Turn the mixture into a large bowl that has been warmed and greased.  (Have enough grease to grease the top and sides completely.)  Turn the mixture over in the bowl, and let it rise until DOUBLE in size.  

• Take mixture out of the bowl, put it back into the flour and knead it down.  

• Then shape the mixture into balls  (approx. 2-3 inches) and put them into greased oblong metal pans.  Allow the rolls to rise again until DOUBLE in size, then bake at 350 until a golden brown.