High school friends will remember this recipe from our Home Economics classes with Mrs. Rahm!  I found the recipe in one of my high school files, typed and “run off” on the old-style mimeograph machine (remember purple ink anyone?) and another cold winter day seemed the perfect time to make bread; there’s hardly a more mouth-watering aroma in the kitchen than fresh bread baking on a cold day is there?  No there is not, I agree!

Using my Silpat baking sheet was perfect for kneading the dough with no mess.  The recipe makes a large amount so today I shaped it into two different styles of rolls and also made a loaf.  This is a simple to follow recipe that shouldn’t give you any trouble at all.  The dough rises just once, after shaping, before baking.  6 cups of flour was just right for a supple elastic dough shaped and rising  in no time at all.

I couldn’t even wait for supper to enjoy a roll warm from the oven, slathered with butter and mango pepper jelly from my Florida mango jelly stash.  Simple perfection.   Enjoy!

Mrs. Rahm’s No Fail Hot Roll Mix

Ingredients

2 pkgs. dry yeast
1/2 cup warm water
2 tsp. sugar
6 T. sugar
1 tsp. salt
6 T. Crisco shortening, melted
1 cup milk
2 eggs, well-beaten
6 cups flour, sifted

Directions Preheat oven to 350. Add warm water to the dry yeast in medium bowl. Add the 2 tsp. sugar. Let rise until doubled. Add the 6 T. sugar, the salt and the melted shortening to the milk and scald in medium sauce pot on stove. Do not boil. Let milk mixture cool to lukewarm before adding to yeast mixture. Add the beaten eggs, mix well and gradually add the flour. Beat thoroughly after every flour addition; turn out on floured surface, knead well, and shape into rolls. Allow to rise in muffin tins before baking for 10-12 minutes or until rolls are nicely browned on top.