Ingredients
1 cake compressed or dry yeast*, broken into pieces
1/2 cup lukewarm water
1 cup milk
1/4 cup shortening
2 well-beaten eggs
1/4 cup sugar
1 teaspoon salt
5 cups sifted all-purpose flour (or Omega Flour)
Method
1. Place the broken yeast cake in a small bowl and add 1/2 cup lukewarm water.
2. Let it stand until the yeast dissolves and becomes foamy.
3. Heat 1 cup milk slowly until it reaches a boil, then remove from heat.
4. Stir in 1/4 cup shortening until melted and the mixture is smooth.
5. Allow the milk and shortening mixture to cool to lukewarm.
6. In a large mixing bowl combine 2 well-beaten eggs, 1/4 cup sugar, and 1 teaspoon salt.
7. Add the dissolved yeast to the egg mixture and stir to combine.
8. Gradually add 5 cups sifted flour, mixing well after each addition until a soft dough forms.
9. Turn the dough onto a floured surface and knead until smooth and elastic.
10. Place the dough in a greased bowl, cover with a clean cloth, and let rise until doubled in size. Punch down and knead briefly to return to the original size.
11. Cover and refrigerate the dough until ready to shape into rolls. When ready, pinch off portions about a teaspoonful each, roll into balls, and place three balls in each greased 2-inch muffin cup. Let the rolls rise until doubled, then bake in a hot oven at 400°F (200°C) for about 12 minutes, or until golden brown. Makes about 3 dozen rolls.
*A package of granulated (active dry) yeast may be used in place of the compressed yeast cake. Follow package instructions for equivalent quantities if needed.
Cinnamon Coffee Cake
To make a cinnamon coffee cake, roll one-third of the dough to fit a greased 9-inch pan. Brush the top with 2 tablespoons melted butter, then sprinkle evenly with a mixture of 1/3 cup sugar and 3/4 teaspoon ground cinnamon. Let the dough rise until doubled, then bake at 400°F (200°C) for approximately 15 minutes, or until the cake is set and lightly browned.
Note: If using self-rising flour, omit the added salt.