Recipe of the Week

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Dinner Rolls

Charity Moore

1 pkg. active dry yeast                  1 ¼ tsp. salt

¼ c. warm water                            1 egg, beaten

¾ c. hot milk                                   4 c. all-purpose flour, enough to make stiff

3 T. shortening                               melted butter

3 T. granulated sugar

Dissolve yeast in warm water. Mix hot milk, shortening, sugar, and salt in large mixing bowl. Cool to lukewarm. Stir in yeast and beaten egg. Add 2 cups of flour and beat until smooth. Gradually stir in more flour until dough leaves sides of bowl. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place in a large, buttered bowl. Turn over once to grease the upper side of dough. Cover dough and let rise in warm, draft free place until almost double in bulk, about 1 hour. Press dough down into bowl to remove air bubbles. Put a little shortening or butter on hands and divide the dough into small pieces. Roll into balls and place in shallow greased baking pan with sides touching. Cover loosely with cloth. Let rise in warm place until double in bulk, about 45 to 60 minutes. Bake in preheated 400-degree oven 15 to 20 minutes or less time if rolls are small. Remove from oven and brush with melted butter while hot. Makes 2 to 3 dozen, depending on size.