| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread, Osg, Rolls |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water; hot |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Shortening |
| 1 |
ts |
Salt |
INSTRUCTIONS
Combine first 4 ingredients. Dissolve yeast, 1 t. sugar in water, add
to first mixture. Add egg and enough flour so dough can be kneaded on
board. Roll in small balls, place 3 in greased muffin tins. Cover and
let rise to double its size. Bake at 425 F., 12 or 15 minutes.
Source: Mrs. George Spurling, Mason Grange, Warren County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
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