Written by Jennifer Sill
I’ve been visiting my mom and dad over the weekend. That means we get to eat some of my old favorites. This is one of those. It is a recipe handed down through at least four generations. And it is great because you can split it in half and use part for breakfast and part for lunch. AND it can be made ahead and refrigerated for quite awhile. Sweet!!
Is there anything better than a recipe that comes on a card like this? This recipe was handed down to my mom by her Grandma Elda.
Breakfast Fritters AND Dinner Rolls
2 cups warm water
2 pkg active dry yeast
1/2 cup sugar
3 tsp. salt
6 1/2-7 cups of flour
1/4 cup soft shortening
Buttery Crisco – for frying
1 Cup of sugar in a paper bag
1. In bowl, dissolve yeast in water.
2. Add: sugar, salt and half of the flour. Beat thoroughly (about 2 minutes)
3. Add: egg, shortening. Mix in remaining flour with spoon until dough is easy to handle
4. Place greased side up in greased bowl. Cover bowl with plastic or cloth. Place in fridge (Can keep in fridge for 4-5 days)
5. Punch as it rises
**This is where the recipe splits. You can split the recipe and finish it two different ways**
6. When you’re ready to eat the fritters, heat oil/Crisco in a pan. (Medium heat. If they cook too fast, they get a dough-y middle.)
7. Cut off chunks of dough and place in the hot oil.
8. Put cup of sugar in a paper bag. Add the fritters straight from the ‘frying’ oil. Shake until covered with sugar.
6. Shape the dough into balls. Place 2 or 3 at a time in a muffin tin and return to fridge.
7. Let rise until double in size (1-2 hours)
8. Bake at 350 until golden (about 12 minutes).