Here I am on vacation in the South so I thought a recipe for yeast rolls would be a fitting post for today. These require scalded milk, which I don’t know yet how to make. Slather these with butter and enjoy!
Yeast Rolls – Batter – Makes 15
Mix 1/2 c scalded milk
1/4 c sugar
1 tsp salt
1/4 c shortening
When lukewarm add:
1 small yeastcake dissolved in 1/4 c warm water
1 beaten egg
2 1/4 c flour
Beat until smooth. Let rise 2 hours. Put into muffin tins – let rise 30 min more. Bake at 400 for 15 min. Start at 10 o’clock for a 1 o’clock lunch.
Gram's Recipe Box 
When you get ready to make yeast rolls, I’ll tell you how to scald milk. Its just shy of scorching milk. Actually its really just shy of boiling milk. Today all our milk has been pasturized so maybe scalding isn’t as important – I’d have to ask an expert,
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Gramma A is correct..it is just a heating to almost boiling..when I used to be the stirring person..while it was scalding..I remember thinking is this really necessary. A skin would sometimes form on the surface too. It made better breads, probably due to the warmth..and some people say it increases flavor.. just don’t burn it..:)
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