Almost Morton Tea Room Rolls Recipes

ALMOST MORTON TEA ROOM ROLLS

Steps:

• Grease a glass bowl and baking pans and set aside.
• Sift flour three times, then measure.
• Set aside.
• Soften yeast in warm water, then set aside.
• Slightly beat the egg, then set aside.
• In a large bowl (not the greased one), combine sugar, shortening and salt.
• Stir in hot milk until sugar and salt are dissolved and shortening is almost melted.
• Let cool to lukewarm and add softened yeast, egg and 2 cups of flour.
• Beat well by hand, gradually adding remaining flour or enough to make a soft dough.
• Place dough on floured surface and knead 1 to 2 minutes.
• Place dough in greased glass bowl and cover.
• Let rise for about 1 1/2 hours, or until doubled in size.
• Punch down.
• Turn out onto lightly floured surface and roll out to desired thickness.
• Cut into circles with a biscuit cutter.
• Brush with melted butter, fold in half into pockets, and place with sides barely touching in pan.
• Brush tops of rolls with melted butter.
• Cover and let rise until doubled, about 30 minutes.
• Bake in a preheated, 400F oven for 12 minutes, or until rolls are golden brown.
• Remove from oven and brush tops again with butter.
• Makes about 48 rolls.
• Note: Tillamook butter is sold in organic groceries and natural health-food stores.

BLACKBERRY DUMPLINGS

Steps:

• Sift the flour, 3 tablespoons sugar, baking powder, and salt into a medium bowl and mix well.
• Add the egg, stirring until blended. Add just enough milk to make a stiff batter and mix well.
• Combine the blackberries, 1 cup sugar, water, and butter in a medium saucepan. Bring to a boil, stirring occasionally.
• Drop the batter 1 spoonful at a time (each spoonful should be 1/6 of the batter) into the boiling blackberry mixture. Cover and simmer 15-20 minutes.
• Serve with ice cream or whipped cream.

CREAMY SAUCE FOR CRAB OR SHRIMP

Steps:

• Blend well and refrigerate.
• Serve on Crab or Shrimp salad or cocktail.