Water Bucket Rolls
Ingredients
- 3 cup all purpose flour
- 2 packages granulated yeast
- 1 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup butter
- 2 eggs
- 1/2 cup scalded milk
- 1 cup nut chopped meats
- 1 teaspoon vanilla
- 1/2 cup sugar
Directions
- Sift flour before measuring.
- To 1 1/2 cups flour add salt and butter, combining as for pie crust.
- Mix lukewarm milk with yeast and 1 tablespoon sugar; blend well and stir into first mixture.
- Cover, let stand 20 minutes, then add well-beaten egg, vanilla and remaining 1 1/2 cups flour.
- Stir until smooth.
- The dough will be stiff and slightly sticky.
- Tie dough loose in a piece of cheese cloth, drop into a pail of cool water 70 to 80 degrees.
- In about one hour the dough will rise to the top of the water.
- Remove from water and turn onto a platter.
- Cut off pieces the size of an egg and let stand about fifteen minutes in a cool place.
- Roll each piece in a mixture of chopped nuts and sugar.
- Twist into figure eight, or any desired shape and place on a greased baking sheet.
- Let stand about 10 minutes, then bake in 425f oven ten to fifteen minutes.
Other Information
Author: Tina K Mowery
Contributor: Order of Eastern Star Chapter 69
Source: Eastern Star Cookbook (1951-01-01)
Category: Bread
Ingredients: flour, yeast, salt, sugar, butter, egg, milk, meat, vanilla
Equipment: measuring cups, measuring spoons, rolling pin, oven, egg beater
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