Feather Beds
12 c. milk
1/3 c. butter
1/2 c. sugar
1 1/2 t. salt
2 yeast cakes
1/4 c. lukewarm water
5 c. flour, about
2 eggs, well beaten
Combine milk, butter, sugar and salt; cool to lukewarm. Soften yeast cakes in lukewarm water; stir and combine with cooled milk mixture; add about half of the flour; add beaten eggs; beat well. Add enough of the remaining flour to make a soft dough; mix thoroughly. Turn out on lightly floured board and kneed about 0 minutes, or until smooth and satiny. Place dough in a warm greased bowl; brush surface very lightly with melted shortening; cover and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Turn out on a board and shape into rolls.
Place shaped rolls on a greased cookie sheet; cover and let rise 1/2 to 3/4 hour or until doubled in bulk. Brush with milk, melted shortening, diluted egg white or diluted egg yolk. Bake 375 degrees 15 to 20 minutes.
Jelly Roll
4 egg yolks
3 T. cold water
1 c. sugar
1 t. vanilla
1 c. cake flour
1 1/4 t. baking powder
1/2 t. salt
4 egg whites
Beat egg yolks until thick and lemon colored. Add cold water and beat well. Add sugar gradually, beat until fluffy. Add vanilla. Sift flour and baking powder and salt, fold into mixture. Beat egg whites until stiff. Fold in flour mixture. Pour into shallow pan 10 1/2 x 15 1/2 lined with waxed paper. Bake at 350 degrees for about 25 minutes.Remove from oven and turn onto a towel which has been dusted with confectioners sugar. Peel off waxed paper and cut off the crusts. Roll up in the towel and place on a rack until cool. Unroll, spread with jelly, reroll.
Note: For chocolate roll omit 1/4 c. of the flour and add 1/4 c. cocoa sifted with the flour.
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