| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 1 | Servings | |
INGREDIENTS
| 1 | c | Boiling water |
| 1 | c | Butter or margarine |
| 2/3 | c | Sugar |
| 2 | ts | Salt |
| 2 1/2 | pk | Yeast |
| 1 | c | Warm water |
| 2 | Eggs; beaten | |
| 6 1/2 | c | Flour |
INSTRUCTIONS
Pour boiling water over butter, sugar & salt. Let cool. Dissolve yeast in the warm water. Add eggs & flour & mix well. Refrigerate overnight (the dough will be real sticky). Two hours before serving, shape or roll out on floured board as much as you wish. Bake 12 minutes at 425. The dough will keep in a covered dish for 2 weeks in refrigerator. ANNA MAE COOKE 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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