Ingredients
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6 Eggs
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1 cup Sugar
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1 cup Crisco
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1 cake Baker's Yeast
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1 tsp Salt
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2 cups Waterwarm
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3 lbs Flourapproximately 10 cups
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2 or 3 Egg Yolkswell beaten
Directions
This recipe is the for the dough used to make the Pizza d’Etna rolls (Sloppy Joe and Pepperoni with Mozzarella). You can find the individual recipes for the fillings here:
Steps
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1
Done
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Dissolve yeast in 2 cups of warm water. |
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2
Done
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In a large bowl cream the eggs, sugar salt and Crisco. Add yeast solution and blend. |
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3
Done
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Incorporate flour a little at a time until dough forms a ball without sticking to the side of the bowl. |
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4
Done
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Divide dough into balls the size of a small orange. Place into a bowl, cover and allow to rise for one hour. |
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5
Done
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On a floured board, roll out dough into thin rectangular sheets. Place filling (see below) on sheet of dough and roll over in jelly roll fashion. Brush with egg yolk, make 2 cuts on top of each loaf with a sharp knife and bake in oven at 350º until dark golden brown. |
