INGREDIENTS

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 27 Jul 93 13:18:01 +0200
From: morrison@eng.auburn.edu (Kelly Morrison)
Source: February 1990 edition of Southern Living magazine (page 108).
Author: Susan Cheek of Montgomery, Alabama.
Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5
minutes.
Combine remaining sugar, salt, butter, and shortening in a large bowl.  Add
boiling water, stirring until butter and shortening melt. Cool slightly.
Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at
medium speed of an electric mixer until smooth. Gradually stir in enough
remaining flour to make a soft dough. Place in a well-greased bowl, turning
to grease top. Cover and let rise in a warm place (85 degrees F), free from
drafts, 1 to 1 1/2 hours or until doubled in bulk.
Punch dough down; turn dough out onto a well-floured surface, and knead
several times. Shape into 2-inch balls, and place in 3 greased 9-inch round
pans. Cover and let rise in a warm place (85 degrees F), free from drafts,
30 to 40 minutes or until doubled in bulk. Bake at 325 degrees F for 20 to
25 minutes or until golden. Yield: 3 dozen.
Note: I'm only posting the basic recipe: the original had a number of
variations, including Sweet Yeast Braid, Sweet-Filled Yeast Loaves, and
Sweet Pinwheel Rolls. The article also gave recipes for a number of
fillings such as Cinnamon-Cheese Filling, Orange-Cheese Filling, and
Chocolate-Cheese Filling; and one topping, Sugar Glaze. Check the magazine
(or one of the yearly cookbook compilations) if you're interested in them
(you can usually get the Southern Living cookbooks on sale at bookstores
for about $7.95, and IMHO, they're well worth the money!).
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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