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.
- 2 c
- lukewarm water
- 2 oz
- compressed yeast
- 1/2 c
- butter or shortening (see note)
- 7-2/3 c
- 1/2 c
- 2/3 c
- powdered milk
- 2 tsp
Mix dry ingredients on low.
Add yeast and water mixture.
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.
Take dough and divide into 4 one-pound loaves and put into greased pans
Rise to double in size
Brush tops with butter after taking from oven.