Recipes

Fairy Rolls

1 c. warm water
1/4 c. oil
½ tsp. Baking powder
3 1/4 c. flour
1 tbsp. Dry yeast
1 egg
1 tsp. Salt
Dissolve yeast in warm water. Add other ingredients, working in last part of flour by kneading with hands. Let rise then form into rolls and put in pans. Let rise then bake in 350^o oven 20 minutes(1 ½ dozen).

Butter Horns

1/3 c. sugar
½ c. melted shortening
1 tbsp. Dry yeast
4 ½ c. flour
2 eggs
3/4 t. salt
1 c. milk
1/4 c. warm water
Dissolve yeast in warm water with a little sugar. Heat milk and cool to lukewarm. Add remaining sugar, eggs, shortening and 2 c. flour. Beat 2 minutes then add remainder of flour and mix well. Cover and let rise to double. Roll out to ½ inch thick.. Cut into triangles, roll up and let rise to double. Bake 15 minutes at 350^o oven.

Everlasting Rolls

½ c. sugar
1 egg
1 ½ tsp. Salt
2 yeast cakes or 2 scant tbsp. Yeast
½ c. crisco
½ c. warm water
2 c. warm water
2 c. water
6 c. flour
Dissolve yeast in warm water with 1 tsp. Sugar, crisco, salt and egg. Add warm water and yeast mixture with 3 c. flour. Beat with mixer until well blended on high speed. Add rest of flour making dough light and not too stiff or too sticky. Knead in last of flour by hand. Grease bowl and let rise until light, about 2 hours. Roll out and spread with melted margarine and cut with round cutter. Fold and put in greased pan. Let rise until double in bulk. Bake at 450^o for 15 minutes. Dough can be refrigerated for a few days. It will take two hours to rise if refrigerated. Note: Makes a delicious cinnamon roll.