In a lrg mixer bowl, combine 1-1/3 C of the Flour and the Yeast. Heat together milk, sugar, Crisco, and salt just until warm, stirring occasionally to melt Crisco. (To speed up process, use microwave.) Do not heat until steaming hot or it will inhibit the yeast. Add warm mixture to dry ingredients; add egg. Beat at low speed with mixer for ½ minute; scrape the sides of the bowl constantly to blend. Beat three minutes at high speed. By hand, stir in enough flour to make a soft dough. Weather conditions such as humidity or sunshine have some bearing on the amount of flour needed. Place in a greased bowl. Turn over to grease the top of the dough.
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Cover and chill at least 2 hours or overnight. About 2-1/2 hours before serving time, shape the dough into rolls. Cover with a moist towel and put in a warm place to rise. Let rise until doubled, about 1-1/4 hours. A perfect place to put the dough is in a partially sunny kitchen window. Bake at 395 for 12 to 15 minutes in greased muffin pans.
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