½ cup shortening, melted
Soften yeast in lukewarm water. Scald milk; cool to lukewarm, and add yeast. Stir in molasses and eggs. Mix enriched flour, whole-wheat flour, and salt; add 4 cups to yeast-molasses, etc., mixture. Beat batter until smooth and elastic (falls in sheets from spoon). Add shortening; beat thoroughly. Add remaining flour; work it in well. Turn dough onto bread board; cover and let rest 10 minutes. Knead until smooth and elastic (about 10 minutes). Place in greased bowl. Coat all sides of dough with grease by wiping it against sides of bowl. This prevents a crust from forming over dough. Store in refrigerator overnight or 3 to 4 days. Knead a few seconds; shape into rolls; place 1 inch apart on greased pans. Brush tops with melted butter or margarine. Let rise in warm place (80 to 85° F.) until double in size. Bake in moderately hot oven (400° F.) 12 to 15 minutes.
YIELD: 5 to 6 dozen rolls.
Poppy Seed Rolls: Brush tops of rolls before they rise with frothy egg whites; sprinkle with poppy seed.
STEAMED BROWN BREAD
1 cup sifted enriched flour
2 teaspoons soda
1 teaspoon salt
1 cup quick oats
2 cups corn meal