Mr. Anchovy posted a bread post....I told him I'd put up a recipe for Grandma's Rolls:
2 pkg dry yeast in 1/2 cup lukewarm water
1/2 cup milk luke warm
1/4 cup cooking fat or oleo
2/3 cup sugar
1 TBSP salt
2 eggs well beaten
Flour to make stiff dough
Knead well - place in warm place to rise
Any more instructions than those, you need to figure out. This was from the old days of a pinch of this and pinch of that.
From my days on the "Rez":
Indian Fry Bread:
2 cups all-purpose flour
1/4 cup non-fat milk powder
2 TSP salt
1 TBSP Crisco
2 TSP Baking Powder
Stir together flour, nonfat dry milk powder, baking powder & salt, cut in Crisco until Crisco until mixture represents crumbs. Stir in water, divide into balls - 6" circles - let rest 10 minutes. Deep fry.
Sopapillas (Mexican version of deep-fat Fried Bread):
4 cups flour
1 1/2 TSP salt
1 TSP Baking Powder
1 TBSP Granulated sugar
1 TBSP shortening
1 cake yeast or pkg yeast
1/4 C warm water
1 1/4 cup scalded milk
Combine the dry ingredients and cut in shortening. Dissolve yeast in warm water. Add to scaled milk that is cooled to room temperature. Make a well in center of dry ingredients. Pour liquid into well of dry ingredients to make dough. Knead dough 15 to 20 times and set aside for approximately 10 min.
Roll Dough to 1/4" thickness or slightly thinner - cut & deep fry.
Add to all of these a pinch of magic that it takes to make really good bread.
The Indian Fry bread is a great treat with chili. I used to make it and throw it into a big brown paper bag, salt it, and our family would EAT! Sopapillas are traditionally eaten with honey - but we prefer the salt treatment as well.
These look like cholesterol-ville - well how come my Grandma lived to be 101? And was not overweight? Her favorite salad dressing was bacon grease.