(FL) Pocketbook Hot Rolls - Favorite Betty Corinne Scott Jones recipe
1 tsp. sugar
½ cup of lukewarm water
½ cup of luke warm water
2 Tbs. sugar
½ tsp. salt
2 Tbs. melted Crisco
2 ¾ cup of flour – to touch
Into ½ cup of lukewarm water add 1 tsp. of sugar and stir. Stir 1 envelope of Fleischmann’s active dry yeast into this mixture. Sit aside and let yeast rise to top of cup.
Place yeast mixture in bowl and add ½ cup more of lukewarm water, 2 Tbs. sugar, ½ tsp. salt, and 2 Tbs. melted Crisco. Make sure Crisco is not hot (high heat will kill the yeast). Add a slightly beaten egg to the mixture. Add enough flour (2 ¾ cups) to make a dough. Knead till enough flour is worked in. Pour small amount of left over Crisco into large pan. Drop dough in pan and then flip it over greasing both sides of the dough. Cover pan with towel. Let dough rise until it doubles in bulk and then put dough on floured-lined wax paper on a board, knead with folding action (don’t over knead) roll it out and cut into biscuits. Put biscuits in greased pan by stretching them to an oblong shape and coating ½ of the top side with melted grease. You can stretch biscuits and dip half into greased glass pie pan - then fold over. Coat the top of the biscuit lightly with grease. Let rolls rise for about one hour (Keep in a warm place and don’t let pan get hot). Cook at 350°F until tops and bottoms are slightly brown.
Everyone agrees, this is a household favorite. Its delicious taste will speak for itself. Use recipe for any and every special occasion when fresh bread is required.
In my other life, I am a chef and underground caterer. If I have a talent when it comes to cooking, it is that I see recipes in the colors of their ingredients.