| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Salt |
| 2 |
tb |
(heaping) shortening |
| 3 |
pk |
Yeast |
| 1 |
ts |
Sugar |
| 4 |
tb |
Lukewarm water |
| 2 |
|
Eggs; well beaten |
| 7 1/2 |
c |
Flour |
INSTRUCTIONS
Heat milk, do not boil. Mix sugar, salt & shortening into hot milk & allow
to stand until lukewarm. Mix yeast, sugar & water in large bowl. Set aside.
After testing milk to make sure it is not too warm, add yeast mixture. Add
eggs & 4 cups flour. Beat thoroughly & add 3-1/2 cups flour. Do not knead
this dough. Pour this into a large bowl that has been greased to allow for
rising. Place in refrigerator. When ready for rolls, remove quantity
desired, add a little flour & knead. Shape into rolls 3 hours before
baking. Let rise. Bake 15 minutes at 450. This dough will keep a week or
more in refrigerator.
MARYE ODISSA CARTER
LEACHVILLE, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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