Description
This is a recipe that my Grandma made for her family, then my mom made for us. I now enjoy making these for my family. I'm not sure where my grandma got this recipe. This is the best coffee cake we've ever had. Enjoy! (This is a recipe of Karen Waterbury-Karen Johnson's sister-in-law.)
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Directions
Combine scalded milk shortening, sugar, and salt; cool to lukewarm.
Soften yeast in lukewarm water; stir and combine with cooled milk mixture; add about half the flour; add the beaten eggs; beat well. Add enough of the remaining flour to make a soft dough; mix thoroughly.
Turn out on a lightly floured board and knead about 10 minutes or until smooth and satiny.
Place dough in a warm greased bowl; brush surface very lightly with melted shortening; cover and let rise in a warm place (80- 85 degrees F) about 2 hours or until doubled in bulk.
Turn out on a board and shape into cakes or rolls. Put in pans and cover and let rise ½ to ¾ hour or until doubled in bulk. Put on topping and bake in 375 degree oven.
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Ingredients
 Cakes:
Milk, scalded, 1¼ cups
Shortening (part or all butter) melted, 1 cup
Sugar, 1 cup
Salt, 1 teaspoon
Compressed yeast, 2 cakes
Water, lukewarm, ¼ cup
Flour, 6-7 cups
Eggs, beaten, 4
Topping:
3 cup butter
3 cup sugar
6 cup flour
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