Water Bucket Rolls
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Water Bucket Rolls

Ingredients

Directions

  1. Sift flour before measuring.
  2. To 1 1/2 cups flour add salt and butter, combining as for pie crust.
  3. Mix lukewarm milk with yeast and 1 tablespoon sugar; blend well and stir into first mixture.
  4. Cover, let stand 20 minutes, then add well-beaten egg, vanilla and remaining 1 1/2 cups flour.
  5. Stir until smooth.
  6. The dough will be stiff and slightly sticky.
  7. Tie dough loose in a piece of cheese cloth, drop into a pail of cool water 70 to 80 degrees.
  8. In about one hour the dough will rise to the top of the water.
  9. Remove from water and turn onto a platter.
  10. Cut off pieces the size of an egg and let stand about fifteen minutes in a cool place.
  11. Roll each piece in a mixture of chopped nuts and sugar.
  12. Twist into figure eight, or any desired shape and place on a greased baking sheet.
  13. Let stand about 10 minutes, then bake in 425f oven ten to fifteen minutes.

Other Information

Author: Person.Tina K Mowery Contributor: Organization.Order of Eastern Star Chapter 69

Source: Eastern Star Cookbook (1951-01-01)

Category: Bread

Measure: avoirdupois

Ingredient: flour, yeast, salt, sugar, butter, egg, milk, meat, vanilla

Equipment: measuring cups, measuring spoons, rolling pin, oven, egg beater

See Also