* Exported from MasterCook II *
Recipe By : Mary Ann Young (Marian's Grandmother)
Serving Size : 32 Preparation Time :3:00
Categories : Breads
Ingredient -- Preparation Method
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2 Cups Milk,Scalded
3 Tablespoons Sugar
2 Teaspoons Salt
3 Tablespoons Shortening
1/2 Cup Warm Water
1 Package Yeast
5 Cups Flour,All-Purpose,White -- + more for kneading
1) Combine the hot milk, sugar, salt and shortening in a large bowl and cool.
2) Dissolve the yeast in the warm water and add to cooled mixture.
3) Using electric mixer at medium speed, beat in the flour 1 cup at a time until dough is thickened. Turn the mixer speed to low and add enough flour to make the dough begin to climb the beaters. By now, about 4 cups of flour have been added.
4) Turn the dough onto a floured board and knead until soft and satiny and elastic. Add flour as needed to keep from sticking but add as little extra flour as possible.
5) Place the dough in a greased bowl. Grease the top of the dough, cover with a clean cloth and set in a warm place until doubled (about 1 hour).
6) Turn onto floured board and knead about ten more times. Roll the dough to 1/2 inch thickness and cut with a biscuit cutter. Crease each round in the center, dip one half of the round into melted butter, fold at the crease and press edges together to seal.
7) Place close together on greased pans, cover and let rise in a warm place for one hour or until doubled.
8) Bake at 220° C (425° F) for 15 to 20 minutes.
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NOTES : My Grandmother's recipe. We always had them at Thanksgiving
and Christmas along with turkey and stuffing.