Friday, February 17, 2006

Thweatt Rolls

OK, Tracy...here are the slightly famous Thweatt rolls. So named because I made them up.

THWEATT ROLLS
1 cup shortening (Crisco of course)
1/2 cup sugar
2 t. salt
1 cup boiling water
Mix these 4 things in a large mixing bowl. The crisco will almost melt completely. Blend and cool. Add 2 beaten eggs.
In another small bowl, mix the following:
1) 1 cup warm water (this is the tricky part. Warm means hotter than a baby bottle (i.e. body temp.) , but not so hot that you can't hold your hand under the water.)
2) 2 pkgs. dry yeast
3) a little sugar (1 t. or so...not so important...just throw some in)
If your yeast is good, it should start to bubble and foam in a minute or two. Now, add this yeast mixture to the big bowl. Add: 3 c. white flour and 3 c. whole wheat flour. Add these flours a bit at a time and mix well. Cover the bowl and put in frig for at least 4 hours. A good Tupperware bowl with a tight lid works well. You can leave this overnight.
Before using, roll into desired shapes. Be creative...use your other cookbooks for ideas. Me...I just use a biscuit cutter and fold them over. Place in a greased pan and let rise until double (this varies with the temp in your kitchen....usually 2-3 hours since the dough is chilled). If you are in a hurry, you can turn on the oven to 250. When it heats up, cut it off. Boil some water, put it in a shallow pan; stick it on the bottom rack of the oven. Stick the rolls in there and that forces them to rise faster.
Bake at 425 for 12-15 minutes. These make really good cinnamon rolls too.
Hope you like them. As you can see, they are a family favorite.

3 Comments:

Blogger Tracy said...

Why didn't I hang out in your kitchen more?

9:17 PM  
Blogger JTB said...

It was too small to hang out in.

Mom didn't note this 'cause she's always been a health nut, but you can use all white flour and they turn out good that way too. But WW is better.

8:13 AM  
Blogger Scott Freeman said...

Whole Wheat rocks.

7:00 PM  

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