| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Blank |
4 |
Servings |
INGREDIENTS
| 5 |
c |
Flour |
| 1 |
|
Envelope dry yeast |
| 1/4 |
c |
Luke-warm water |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
c |
Margarine |
| 1 |
c |
Ice water or mixed with milk |
INSTRUCTIONS
Dissolve dry yeast in the 1/4 cup luke-warm water. Mix all of the above,
including the yeast/water mixture, until firm. Place in refrigerator over
night. Next day, shape into round walnut-size balls. Put 3 balls in each
cup of greased muffin pan. Let raise until higher than the top of the
muffin pan. Bake at 350 degrees for 20 minutes. Tops may be brushed with
butter or margarine if desired. The unbaked dough can be kept in the
refrigerator for 2 weeks.
This is a recipe handed down on my MILs side of the family. Aunt Ann made
them first, then Aunt Mary Mechling, and finally my MIL, Jo Beers.
typos by bobbie beers
Posted to MM-Recipes Digest V3 #271
Date: Thu, 3 Oct 1996 18:44:04 -0400
From: BobbieB1@aol.com
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