Bebb Rolls

By CorbettCook

Ingredients

• 1 yeast cake (1 envelope)
• 1/4 c sugar
• 1 c lukewarm water
• 1 egg
• 3 1/2 c flour
• 1 tsp salt
• 1/4 c melted shortening/ cooking oil

Preparation

Step 1

In 3 qt mixing bowl, mash yeast cake with sugar and let stand until liquefies (Just mix yeast and sugar and go for it). Add water and mix. Beat in egg. Add 2 cups flour and beat well. Mix in salt and shortening. Add balance of flour and beat well.
Cover and set in warm place to rise until double in Bulk, i.e. dough should practically fill bowl. Depending On ambient temperature this will take from 1-2 hours. Now beat well – about 25 good licks. Drop heaping tablespoon of dough into small dish of flour. Coat entire surface of dough with flour. Roll between palms, shaping the dough into a round ball. (I find it helps if I coat my palms with Crisco – works great in moisturizing hands too,) Place on greased cookie sheet and press flat, When sheet is full, brush tops with milk and set aside to rise until double in bulk – 1-2 hours. Bake @ 400 8-10 min. To prepare these rolls for freezing, cut baking time to 6 min – rolls just start to brown. Allow to cool. Store in airtight container. When desired, place frozen rolls on cookie sheet in 400 oven for about 5 min.