• Prep Time:
  • Cooking Time:
  • Serves: 40 Rolls


  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 2 c Milk
  • 1/2 c Sugar
  • 2 Yeast, cakes, Fleischmann's
  • 7 c Flour, sifted
  • 5 Egg yolks, beaten
  • 1 ts Salt
  • 4 tb Butter or margarine,melted
  • 1 tb Water


Scald milk, add sugar and cool to lukewarm. Dissolve yeast in milk; add 3
cups flour and beat until smooth. Cover and let rise in warm place, free
from draft, until doubled in bulk, about 1 hour and 15 minutes. Add 4
beaten egg yolks, salt, butter, and remaining flour, or enough to make
easily handled dough. Knead quickly and lightly until smooth and elastic.
Place dough in greased bowl set in warm place, free from draft. Let rise
until doubled in bulk, about 1 1/2 hours. When light, roll out 3/4 inch
thick, cut into 1 1/2 inch rounds and place close together in 2 greased 8
inch square pans. Let rise until doubled in bulk, about 1 hour. Brush tops
with remaining egg yolk beaten with water. Bake in moderate oven at 400ø
about 25 minutes until well browned.

"America Needs Us Strong" ........ For wartime's busier days, too, you'll
want recipes that are double-quick and that go easy on rationed foods. Here
are five new ones. Try them, using home-rendered fats in place of
shortening. The rolls and biscuits, served with hot jams, make grand

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