| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads, Rolls, 1941 |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Foundation sponge |
| 1 1/2 |
ts |
Salt |
| 3 |
tb |
Melted shortening |
| 2 |
|
Eggs |
| 1 |
c |
Whole wheat flour |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Grated chocolate |
| 2 1/2 |
c |
White flour |
INSTRUCTIONS
Combine ingredients in order given, mixing whole wheat flour, sugar, and
chocolate together. Add white flour and mix thoroughly. Turn onto lightly
floured board. Knead until smooth and elastic. Cover and let stand in a
warm place until double in bulk. Knead well, let rise the second time. Form
into rolls 3 inches long. Arrange in a well-oiled shallow pan. Cover and
let rise until treble in bulk. Bake in hot oven (425° F) about 15 minutes.
As soon as taken from the oven, brush with melted butter or butter
substitute. Serve hot. 16 rolls. Mrs. W.R. Vaughn, Ferndale, WA.
Converted by MMCONV vers. 1.20
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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