Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.
This week’s recipe took first place in the State Journal’s yeast bread category in 1958 and was submitted by Mrs. Edgar A. Landwehr, of Madison.
2 packages dry yeast, or two cakes compressed yeast
¼ cup warm water
1 teaspoon sugar
1⁄3 cup vegetable shortening
1½ teaspoons salt
¼ cup sugar
¾ cup scalded milk
2 eggs, well-beaten
½ cup finely chopped onion
¼ cup finely chopped pimiento or fresh sweet red pepper
¼ cup finely chopped green pepper
6 cups flour (about)
¼ pound grated or shredded cheddar cheese
2 tablespoons minced parsley
Cream for brushing
Soften yeast in warm water. Add the one teaspoon sugar and mix well. Let stand 5 to 10 minutes, until yeast is thoroughly dissolved.
Combine in large mixing bowl the shortening, salt, sugar, and milk. Stir until the shortening is dissolved and cool to lukewarm. Add eggs and yeast mixture, then onion, pimiento, and green pepper.
To four cups of the flour, add cheese and parsley. With long-handled two-tine fork, stir until cheese and parsley are evenly distributed.
Add flour mixture gradually to first mixture. Add additional flour (1½ to 2 cups) to form a soft dough. Knead on floured board until smooth and elastic. This is a sticky dough and must be handled lightly. Use sufficient flour on board. Place in greased bowl. Cover and let rise until double in bulk, about one hour.
Pat out to ½-inch thickness. Cut with 3-inch biscuit cover or form into flat buns. Place on greased baking sheets an inch apart. Cover and let rise until about doubled in bulk, about 30 minutes. Brush surfaces with cream. Bake in a moderately hot oven (400 F) for 20 to 25 minutes. Makes about 2 dozen buns. Use warm or cold for hamburgers, barbecued beef or other sandwiches.