Difficulty: Easy - for beginners
1 pint milk
1 cake yeast
2 Tbs baking powder
4 of lard
1 1/2 pint flour
Scald the milk and let it cool to lukewarm.
Dissolve the yeast, sugar, and lard into the milk.
Mix in the flour to make a soft dough. Set aside in a greased pan and let it raise in a warm place.
Roll out the dough and cut with a cutter.
Dip each roll into butter, fold in half, place on baking sheet and let raise again.
*** Nana's recipe ends here
following is another version that may help fill in the blanks that were left in Nana's hand-written directions
4 cups Whole Milk
2 sticks 1 Cup Butter
1 cup Sugar
4-1/2 teaspoons Active Dry Yeast
8 cups All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
1 cup (additional) All-purpose Flour
2 sticks Melted Butter (additional)
Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes.
Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.
After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.)
Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan.
Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.
Bake for 15 minutes. Remove and serve immediately!