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Homemade White Bread and Rolls

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“Makes 2 loaves or 2 dozen rolls”
2hrs 15mins
2 loaves

Ingredients Nutrition


  1. Scald the milk then add sugar, salt, and 6 Tbls of shortening.
  2. Stir until sugar is dissovled then cool until lukewarm.
  3. Sprinkle the yeast on the water and stir til dissolved.
  4. Add milk mixture to dissolved yeast.
  5. Stir in 3 cups of the flour and beat until smooth.
  6. Stir in the remaining flour.
  7. Turn out on a lightly floured board.
  8. Knead the dough until smooth and elastic and dough does not stick to the board.
  9. Place dough in a greased bowl and brush top with the 2 Tbls melted shortening.
  10. Cover with a damp cloth and let rise in a warm place until doubled in size. This takes about 1 hour.
  11. Punch down and turn out onto a lightly floured board.
  12. For Loaves:.
  13. Divide dough in half and shape into 2 loaves.
  14. Place in greased loaf pans.
  15. Cover with damp cloth and let rise until center of dough is slightly higher than edges of pans (about an hour).
  16. Heat oven to 400.
  17. Bake for 50 minutes to an hour.
  18. Remove from pans immediately and cool on a rack.
  19. For Rolls:.
  20. Divide dough in half.
  21. Roll out each half 1/2 inch thick on a lightly floured board.
  22. Cut with a 2 1/2 inch round cutter.
  23. Crease heavily across the center with the dull edge of a knife.
  24. Brush lightly with some of 2 Tbls melted shortening.
  25. Fold each over at crease.
  26. Place on a greased baking sheet about 1 inch apart.
  27. Cover with a damp cloth and let rise in a warm place until doubles in size.
  28. Heat oven to 400 and back rolls for 20 minutes or until brown.

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