From the family recipe book (My Dad’s mother – her grandmother’s recipe)
- 1 C Milk
- 1/4 C Crisco
- 1/2 C Sugar
- 1 t Salt
- 2 cakes Yeast
- 1/4 C luke warm water
- 2 Eggs
- 4 – 5 C Flour
- Scald milk. Add Crisco, Sugar and Salt. Cool to luke warm.
- Add Yeast – softened in luke warm water.
- Beat Eggs, Add with about half the Flour
- Beat until smooth.
- Add rest of the flour. Knead on lightly floured board.
- Place in ‘criscoed’ bowl, cover and let rise until doubled in bulk.
- Punch down and form into rolls or coffee cake. Let rise again.
I remember that after punching down, we would gently roll out the dough on a board and cut into 2 inch strips, and then cut the strips into roll size pieces. Then let rise again before baking.
Bake 375 for 12 to 15 min.
They will be slightly golden and taste better cooled than warm as I remember.
*Note: Using unsalted butter instead of Crisco worked just fine!