Comfort Foods---Fresh, Hot Dinner Rolls

NO KNEAD! I have been making these rolls for most of my married life (40 years--to the same guy!). They are delicious and very easy to make. And, the best part is that they are a batter dough, no kneading. They turn out just as good (no one knows the difference) to kneaded rolls. I have even put the ingredients into my breadmaker to mix up the dough for me and they come out perfect. To scald milk, heat it over medium heat until tiny bubbles form around the edge of the pan (if heated too hot it will burn).

Basic Roll Dough

1 package of active dry yeast
1/4 cup warm water
* * * *
1 cup milk, scalded
1/4 cup sugar
1/4 cup shortening
1 tsp. salt
3 1/2 cups all-purpose flour
1 egg

Soften yeast in warm water (110'). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 1/2 cups of flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise till double (1 1/2 to 2 hours).

Turn out on lightly floured surface and shape as desired. Cover and let shaped rolls rise till double (30 to 45 minutes). Bake on greased baking sheet or in greased muffin pans in hot oven (400') for 12 to 15 minutes.

Makes 2 dozen Cloverleafs, Butter Fans, or Bowknots, or 3 dozen Parker House.

[This recipe is from the Better Homes and Gardens New Cook Book; I got it as a wedding gift in 1969].