Mom Casson’s Bread
Ingredients
2 cups of milk-scalded
1/3 cup of butter or margarine
1/3 cup lard (can use shortening) added to hot milk
2 envelopes yeast softened in one cup lukewarm water
2 tablespoon of sugar
1/3 cup sugar
2 eggs-beaten
1 ½ tablespoons of salt
7 cups of flour
Put shortening, salt and milk in a pan and heat (do not boil) until shortening is melted.
Put milk mixture, sugar and beaten eggs in a large bowl; add 2 to 3 cups of flour and mix to make batter. When nearly cool, add yeast. Mix well. Then add enough flour to make stiff dough. Turn out on well-floured surface and knead until smooth. Wipe shortening around bottom of bowl. Return dough to bowl, turning once to grease top, cover and let rise in warm place until double (about 1.5 hours). Punch down—form—let rise until doubled in size—bake typically in 375 degree oven.
ORANGE SWEET ROLLS
Divide Dough in Half. Grease two 9” x 13” baking pans.
Roll dough to 15” x 20” rectangle. Brush with 3 tablespoons of melted butter and 1 tablespoon of Orange Juice Concentrate. Combine 1 cup of sugar, 8 teaspoons of grated orange peel and ¾ cup of chopped walnuts. Sprinkle half this mixture on rectangle. Roll up, cut, and place in pans for caramel rolls. Cover and let rise until double. Bake at 375 degrees about 20-25 minutes. While warm, frost.
Frosting
2 cups of confectioners’ sugar
2 teaspoons grated orange peel
3 tablespoons orange juice
Makes 30 rolls.
May be baked in muffin pans