| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Bread | 10 | Servings | |
INGREDIENTS
| 3 1/4 | c | All-purpose flour |
| 1 | pk | Dry yeast |
| 1/2 | c | Shortening |
| 1 1/4 | c | Milk |
| 1/4 | c | Sugar |
| 1 | Egg | |
| 1 | tb | Poppy seed |
| 1 | ts | Salt |
INSTRUCTIONS
In large mixing bowl combine 2 cups flour with yeast. Heat milk, shortening, sugar & salt until warm (115-120 degrees). Stir constantly to melt shortening, add to dry mixture in mixing bowl, add egg & beat at low speed with mixer for 30 seconds scraping bowl. Beat for 3 minutes at high speed. At low speed, beat in remaining flour until batter is smooth (about 2 minutes). Cover, let rise in a warm place until batter doubles (about 1 hour). Stir down with a wooden spoon, let rest for 5 minutes. Drop batter by tablespoon into greased muffin pans, filling 1/2 full. Let rise until batter doubles, about 30 minutes. Brush tops with milk, sprinkle with poppy seeds. Bake at 400 for 12-15 minutes. Makes 20 rolls. MRS LEE (JOAN) FLOWERS From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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