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Jiffy Rolls

Course: Breads & Rolls
1st Gen Author: Carol Turley

Ingredients

  • 1½ Tbsp yeast
  • 3 Tbsp sugar
  • ½ cup warm water
  • 1 egg beaten
  • ½ tsp sugar
  • 3 Tbsp shortening
  • ½ cup milk scalded
  • 2 -3 cups flour
  • tsp salt

Instructions

  • Pour water over yeast and add ½ tsp sugar.
  • Let stand 10 min.
  • Pour milk into bowl and add salt, 3 Tbsp sugar and shortening.
  •  Let cool.
  • When lukewarm add dissolved yeast and 2 c flour.
  • Beat until smooth.
  • Add egg and enough flour, if any, to make dough that can just be beaten with a spoon.
  • Beat well.
  • Let rise until doubled.
  • Turn onto well-floured board and toll pat until ½” thick.
  •  Cut with biscuit cutter.
  • Let rest 15 min. covered.
  • With table knife, make crease thru center of each round.
  •  Dip each round in melted butter and press edges together.
  •  Place on greased baking sheet and brush with melted butter.
  • Let rise and bake 15 minutes at 375.
  • Let stand 10 minutes (or as long as you can stand) and serve.
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