PALM SCHOOL ROLLS (SALLYE)
I have copied it exactly as it was written in the early 70's. Obviously mixing the dough could be done a little more efficiently now with new techniques such as dough hooks or pulsing food processors.
How to Make PALM SCHOOL ROLLS (SALLYE)
- Note: If shortening is used, increase salt to one tablespoon.
- Dissolve yeast in 1 cup water for 15-20 minutes.
- Place room temperature butter in bottom of mixer bowl.
Mix dry ingredients on low.
Add yeast and water mixture.
- With mixer set on a low speed, flip switch on and off quickly until ingredients are wet.
Add remaining water (additional water may be added if needed).
Mix to well-developed about 6-10 minutes at low speed or until dough turns glossy
By this time, dough will begin to turn loose from bowl.
- Place in greased bowl and let stand one hour to rise
Take dough and divide into 4 one-pound loaves and put into greased pans
Rise to double in size
- Bake at 400º for approximately 25 minutes.
Brush tops with butter after taking from oven.