Stir Buns
1 cake (0.6 ounce) yeast
1/2 cup lukewarm water
1/2 teaspoon plus 1/2 cup sugar (divided)
1/3 cup solid vegetable shortening
1 teaspoon salt
3/4 cup milk
1/2 cup cold water
1 egg, beaten
3 1/2 cups flour
Dissolve yeast in 1/2 cup lukewarm water. Add 1/2 teaspoon sugar and let stand
10 minutes.
In bowl, combine remaining 1/2 cup sugar, shortening and salt. Mix until
well-blended.
Scald milk and pour over shortening mixture. Stir until dissolved. Add 1/2 cup
cold water to cool mixture to lukewarm. Add reserved yeast mixture. Blend in
egg. Add flour and mix until well blended. Let rise in warm place until light
and doubled in size, about 45 minutes.
Stir down and spoon into greased muffin tins, filling tins about half full. Let
rise in warm place another 45 minutes. When ready to bake, preheat oven to 400
degrees. Bake in preheated oven 15 to 20 minutes or until done.
Makes 18 rolls.
Notes: Rolls may be brushed with butter and sprinkled with cinnamon sugar just
before baking.
If you do not have a warm spot in which to let bread rise, preheat oven on
lowest temperature for 30 to 60 seconds or until oven temperature registers 85
to 90 degrees. Turn off oven, set bread in oven and let rise. Do not open oven
door.
