[Illustration: Cook]
2 packages granulated yeast
¼ cup lukewarm water
1¾ cups milk
½ cup GRANDMA’S MOLASSES
2 eggs
3¾ cups sifted enriched flour
3¾ cups unsifted whole-wheat flour
3 teaspoons salt
½ cup shortening, melted
Soften yeast in lukewarm water. Scald milk; cool to lukewarm, and add
yeast. Stir in molasses and eggs. Mix enriched flour, whole-wheat flour,
and salt; add 4 cups to yeast-molasses, etc., mixture. Beat batter until
smooth and elastic (falls in sheets from spoon). Add shortening; beat
thoroughly. Add remaining flour; work it in well. Turn dough onto bread
board; cover and let rest 10 minutes. Knead until smooth and elastic
(about 10 minutes). Place in greased bowl. Coat all sides of dough with
grease by wiping it against sides of bowl. This prevents a crust from
forming over dough. Store in refrigerator overnight or 3 to 4 days.
Knead a few seconds; shape into rolls; place 1 inch apart on greased
pans. Brush tops with melted butter or margarine. Let rise in warm place
(80 to 85° F.) until double in size. Bake in moderately hot oven (400°
F.) 12 to 15 minutes.
YIELD: 5 to 6 dozen rolls.
_Poppy Seed Rolls_: Brush tops of rolls before they rise with frothy egg
whites; sprinkle with poppy seed.