Submitted by: Betty Richner of Halfway, Mo.

1 C milk, scalded
1 C sugar
6 Tbsp Butter Flavored Crisco
1/4 C butter
1 Tbsp salt
3 packages dry yeast
1 C lukewarm water (110 degrees)
8 1/2 to 9 C flour, sifted
5 eggs

Pour scalded milk over sugar, Crisco, butter and salt in a mixing bowl. Cool to lukewarm. Sprinkle yeast over lukewarm water; stir to dissolve. Add 3 cups of flour, eggs and yeast mixture to milk mixture. Beat well, then gradually add remaining flour to make soft dough. No kneaded in necessary. Place into large, greased bowl, cover and allow to rise for one hour or until double in size. Divide raised dough into thirds, roll out and cut into pie wedges, pour melted butter over and roll like a crescent roll. Place on greased cookie sheet, allow to rise again. Bake at 350 degrees for 15 minutes or until golden brown. Note: Allow enough room between rolls to allow them to rise.


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