| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Bread, Osg, Rolls |
24 |
Servings |
INGREDIENTS
| 2 |
|
Yeast cakes |
| 1/4 |
c |
Sugar |
| 1 1/2 |
c |
Buttermilk; lukewarm |
| 1/2 |
c |
Shortening; melted |
| 5 |
c |
Flour; sifted |
| 1 |
ts |
Baking soda |
| 1/4 |
c |
Poppy seeds |
INSTRUCTIONS
Crumble yeast cakes into bowl. Add sugar, buttermilk, stirring until
dissolved. Stir in butter. Mix and sift flour, salt and baking soda.
Stir into first mixture. Allow to rise in a warm place about 1/2 hour.
Shape as desired, bruch with additional melted butter, sprinkle with
poppy seeds and allow to rise again on greased pans until about double
in bulk. Bake about 20 minutes in hot oven 400 F. Makes about 2 doz.
rolls.
Source: Mrs. John Fox, Emerson Grange, Jefferson 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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