Shamrock Rolls, 1941

tarayagal Member Photo

Clipped by tarayagal

INCLUDE SHAMROCK ROLLS IN YOUR ST. PATRICK'S RECIPES Saint Patrick's Day recipes should include these: SHAMROCK ROLLS f About 30) 1 package yeast 1 cup lukewarm water J cup scalded milk (or water) 2 teaspoons salt 4 tablespoons sugar 6 tablespoons shortening •1 beaten egg About 6 cups sifted flour. Pour yeast into the lukewarm water, add 1 teaspoon sugar, stir and let stand 5 minutes. Scald the milk, add the salt, remaining 5ugar and the shortening, and let cool. Measure 2 cups of the flour into mixing bowl, add the softened yeast and beat When the milk {_. ture is lukewarm, add it to the yeast batter and beat again. Next add the beaten egg and enough more flour (about 4 cups) to make a smooth dough-knead about 5 minutes, using a little more flour or liquid if required, but keep dough a trifle soft. Place in a clean greased bowl, cover and let vise in a cozy warm place (82 to 36 degrees F,) until doubled in bulk. Fold or punch the dough down and let rise again .3-4 as much as first time. Turn dough onto floured board and pat with hands to press out most of the gas. Cut or pinch off pieces of even size, and round into smooth balls about 1-inch in diameter. Dip each in melted butter and place, three balls close together, in greased muffin cups. Let rise in warm place until fully doubled. Bnke about 20 minutes in a fairly hot oven, 400 degrees F. Brush tops with unsweetened evaporated milk and put back in oven 1 minute to dry.

Clipped from
  1. The Paris News,
  2. 06 Mar 1941, Thu,
  3. Page 10

tarayagal Member Photo
  • Shamrock Rolls, 1941

    tarayagal – 15 Mar 2018

Want to comment on this Clipping? Sign up for a free account, or sign in