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Basic Sweet Roll Dough
2 to 3 dozen rolls or 2 or 3 coffee cakes 2 packages yeast, compressed or dry % cup warm water (105°-115°F.) 1 cup milk '/ cup sugar X cup shortening or oil
5 cups sifted enriched
self-rising flour
(about)
2 eggs
1 teaspoon grated
lemon rind, if desired
Butter or margarine,melted Dissolve yeast in water. Heat milk until almost simmering. Measure sugar and shortening or oil into large mixing bowl. Stir in milk until sugar dissolves and shortening melts. Cool to lukewarm. Stir in ll/2 cups flour and beat until smooth. Beat in yeast, eggs and lemon rind. Stir in enough more flour to make a soft dough. Turn out onto lightly floured board or pastry cloth and knead until smooth and satiny, 5 to 8 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place (80 to 85°) until doubled, about V/2 hours. Punch down. Let rest 10 ipinutes. Shape into rolls or coffee cakes, as desired. Lightly brush tops with butter or margarine. Let rise in warm place until doubled, about 30 minutes for rolls or 45 minutes for coffee cakes. Bake rolls or coffee cakes in preheated 350° oven 20 to 30 minutes, or until golden brown. Immediately remove from pans and brush with butter o^ margarine. Cool on wire racks.
TRIPLETT'S MILLING CO.
Culpeper, Va. 8254)781
92.9%