Grain Sorghum Rolls Recipe

1. 1

   Dissolve yeast and tsp.

2. 2

   of sugar in water.

3. 3

   Combine scalded lowfat milk, sugar, salt, and shortening and cold to lukewarm.

4. 4

   Add in softened yeast, then egg.

5. 5

   Add in 1/2 c. hergari flour and 1 c. flour sifted together, beat till smooth.

6. 6

   Add in remaining flour or possibly sufficient to make a soft dough, without kneading.

7. 7

   Place in a greased bowl and let rise.

8. 8

   When double in bulk knead well, making into rolls and let rise in moderately hot place till double in bulk.

9. 9

   Bake in moderately warm oven (400 degrees) 15 to 20 min.

10. 10

    Remove from pan and brush with butter.

11. 11

    During World War II, we experimented in making our own flour out of our own grain, hegari.

12. 12

    We bought hand grist mills and hand grnd our own flour.

13. 13

    To prepare the grain; was grain three times and rinse again if water is not clear.

14. 14

    Dry the grain in the sun or possibly in an oven with a very low temperature.

15. 15

    Then grind the dry grain very fine; and if you like this can be sifted to remove larger pcs.

16. 16

    The flour should be like the consistency of grits.

* Per serving · 4 servings · Values may vary.

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