Raised Sweet Rolls, Refrigerator Rolls, Whole Wheat Sweet Rolls

Raised Sweet Rolls

1 cup scalded bottled milk or ??

½ cup evaporated milk and ½ cup water, scalded

5 tbsp. sugar

1 tsp. salt

4 tbsp. shortening

1 compressed yeast cake

2 tablespoon luke warm water

1 egg, well beaten

4c sifted all purpose or bread flour

Combine the milk with sugar, salt, and shortening and cool until lukewarm, about 85 degrees. Meanwhile, soften yeast cake in the lukewarm water then stir into first mixture. Next, add well beaten egg and (alternating?) with flour. Turn in ?? form rolls. Let rise in warm place until nearly double in bulk. Bake oven at 425 for 12-15 minutes. Remove from pan, brush with melted butter and cool rack. Makes 2 dozen. In making half this recipe, use ½ beaten egg.

Two variations of this recipe: 

Refrigerator rolls

Place raised sweet roll ball, brush surface with melted fat. Cover lightly and store in the refrigerator. This dough will keep for week in cold weather. Can be made up and baked as needed. Do not attempt to the during summer months.

Whole wheat sweet rolls

Prepare raised sweet rolls doubt substituting for the flour called for with 2 cups un-sifted whole wheat or graham flour and 2c sifted all purpose or bread flour enough to make stiff dough. Shape, raise, and bake as above. Makes 2 dozen.