Everlasting Rolls
- 1 1/2 c. sugar
- 1 c. shortening
- 1 qt. sweet milk
- 1 pkg. yeast
- 1 tsp. soda
- 2 tsp. baking powder
- 1 Tbsp. salt
- flour
- Put milk, shortening and sugar in saucepan over low heat; let scald, not boil.
- Take off heat and when lukewarm, add yeast which has been dissolved in small amount of water.
- Place mixture in a large bowl and add enough flour to make dough the consistency of waffle batter.
- Let rise for two hours until doubled in bulk.
- Add salt, baking powder and soda and enough flour to make dough.
- Take half of mixture and place in another bowl.
- Cover each bowl with foil and place in refrigerator and let rise overnight.
- Dough will keep for a week to 10 days in refrigerator and full recipe does not have to baked at one time.
- Take amount of desired dough from bowl. Place on floured board and make rolls into desired shape.
- Place on greased pan and let rise for 2 hours at room temperature.
- Bake at 375u0b0 until brown.
- Yields approximately 75 rolls.
sugar, shortening, sweet milk, yeast, soda, baking powder, salt, flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=366174 (may not work)