| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 18 | Servings | |
INGREDIENTS
| 1 | ts | Granulated sugar |
| 1/2 | c | Warm water |
| 1 | pk | Dry yeast |
| 1 1/2 | c | Milk |
| 1/4 | c | Granulated sugar |
| 1/4 | c | Shortening |
| 2 | ts | Salt |
| 2 | Egg | |
| 3 3/4 | c | Flour |
INSTRUCTIONS
Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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