Quickie Yeasties

These yeast rolls don't require much of a rising time, as opposed to all the other "quick yeast roll" recipes that deviously toss into the instructions, "Allow to rise about 1 hour..."). The original recipe omits salt for some reason, but I've added it back in without any adverse effects. Also, the original instructions were rather vague, so I just wrote out what I do. Those more experienced in breadmaking might know better methods.

I use white flour, of course. I don't know how they'd do with wheat flour.

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2 1/2 Tbs shortening
2 heaping Tbs sugar
1/4 - 1/2 tsp salt
1 Tbs yeast, dissolved in 1 Cup warm water
2 cups flour

Melt shortening, add sugar and salt, mix well. Pour in dissoved yeast. Add flour a little at a time, mixing as you go, until the dough is quite firm. You might use more or less than 2 cups.

Take out the dough and knead it until it's elastic and smooth-ish. Since it's also sticky, it gets all over your hands and looks like something from a 50s horror movie.

Peel the dough off your hands using a little more flour if necessary, then let it sit for 15 minutes.

Roll into balls and place on greased cookie sheet. Alternatively, place three small balls of dough in a muffin cup to create mini "cloverleaf" rolls. Bake in a 450-degree oven for about 15 minutes, or when the tops barely start browning.

-- SJ

Coming Soon: Quick Yeast Rolls

My sister, Rosemary, found a great recipe for yeast rolls that take only twenty minutes from start to finish -- no rising time. So I'm going to post it for the benefit of those on this blog, when I have time to find the scrap of paper it's written on and remember to bring it to the computer.

Meanwhile, as to squash/pumpkin stories: Amy, can't you share valuable wisdom with us about making pumpkin muffins from scratch? :)

-- SJ