| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter or margarine |
| 1/2 |
c |
Sugar |
| 1 |
c |
Evaporated milk |
| 1 |
c |
Water |
| 2 |
pk |
Dry yeast |
| 1/2 |
c |
Warm water |
| 5 |
c |
Flour; sifted |
| 1 |
tb |
Salt |
| 1 |
ts |
(heaping) baking powder |
| 1/2 |
ts |
Baking soda |
| 2 |
|
Beaten eggs |
INSTRUCTIONS
Combine butter, sugar, milk & water. Mix & scald, but do not boil. Let cool
to lukewarm & add yeast which has been dissolved in the warm water. Let
stand 5-10 minutes. Add enough flour to make a batter the consistency of
pancake batter. Let rise until light & bubbly. Add 2 cups flour, salt,
baking powder, baking soda & eggs. (You will probably have to add more
flour until it has body, not too sticky & not too dry). Let stand, covered,
until doubled. Roll out & cut out rolls. Let rise well (about 1 hour). Bake
at 325-350 until done. (To freeze, bake at 225 for 25 minutes, firm but not
brown. Freeze. When ready, thaw, brown & serve).
ANN BUSH
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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