3 1/2 c c all-purpose flour; up to 3
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Add sugar, shortening, egg, salt, and half of flour; beat at low speed of
an electric mixer until smooth. Gradually stir in enough remaining flour to
make a soft dough.
Place dough in a well-greased bowl, turning to grease top. Cover and let
rise in a warm place (85°F), free from drafts, 1 hour or until doubled in
bulk, or cover and refrigerate up to 5 days. (If refrigerated, let return
to room temperature before proceeding.)
Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5
times. Shape and bake as directed.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998
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