Regnig Rolls.

bread

Regnig Rolls. — front of the card
front
Regnig Rolls. — back of the card
back

40 min active · 3 hr total (times estimated)

Ingredients

  • 2 packages active dry yeast
  • ½ cup lukewarm water
  • 1 cup hot water
  • 1 cup cold water
  • 6 tablespoons sugar
  • ½ cup shortening
  • 2 teaspoons salt
  • About 5 or 6 cups flour (enough)
  • 1 egg *(mentioned on back)*

Steps

  1. Dissolve 2 packages of active dry yeast in ½ cup lukewarm water.
  2. Make a sponge: stir the shortening into the hot water to melt it.
  3. Add the hot-water-and-shortening mixture, cold water, sugar, and salt to the yeast mixture.
  4. Beat; add egg.
  5. Add whole wheat or part whole-wheat flour (instructions partially illegible).
  6. Add about 5 or 6 cups of flour (enough to make a workable dough).
  7. Knead the dough.
  8. Let rise. Let raise (second rise noted on back).
  9. Remaining shaping/baking steps are largely illegible on the back — references to braiding, 4 tablespoons of something, and baking until brown.