Ingredients
1 c. milk
1/2 c. Crisco
2 pkg. yeast
1 tsp. salt
1/2 c. sugar
1 c. warm water
2 eggs, beaten well
5 c. flour
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Professional instant yeast — reliable rise, no proofing needed
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Bring milk to boil; add Crisco. Stir until dissolved. Cool to lukewarm. Put sugar, yeast and salt in large mixing bowl. Add lukewarm water. After mixture is dissolved, add warm milk and eggs plus half of the flour. Beat well with mixer. Add rest of flour and mix well with dough hook on mixer. Cover and place in the refrigerator overnight. Shape into 24 balls and place in a greased 11 x 14-inch pan. Let rise until soft to touch. I use RapidRise yeast for best results. This is a rich sweet dough that is great for pecan or cinnamon rolls.