Rich Roll Dough
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Sifted all purpose flour||5 1⁄4 Cup (84 tbs)|
|Slightly beaten eggs||3|
Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°).
Combine sugar, shortening, salt, and milk; scald, stirring till shortening melts and sugar dissolves; cool to lukewarm.
Add 1 1/2 cups of the flour; beat well.
Add softened yeast and eggs; beat well.
Stir in remaining flour or enough to make a soft dough.
Turn out on floured surface.
Knead lightly till smooth and elastic (5 to 8 minutes).
Place dough in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (about 3 hours).
Turn out on lightly floured surface.
Shape as Fantans or as Butterhorn Rolls