| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Bread | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 1 | c | Vegetable shortening |
| 2 | ts | Salt |
| 1 | c | Boiling water |
| 2 | Eggs; beaten | |
| 1 | pk | Yeast |
| 1 | c | Lukewarm water |
| 6 | c | Flour |
| Melted butter; cooled |
INSTRUCTIONS
Place sugar, shortening & salt in large bowl. Pour boiling water over sugar mixture. Stir well. Cool to lukewarm. Stir in eggs. Sprinkle yeast over lukewarm water & let stand 5 minutes. Stir yeast well & add to sugar mixture. Add flour. Mix well with wooden spoon. Cover with foil & place in refrigerator for 2 hours. Roll out on floured surface into rectangles. Brush with melted butter. Roll up as for jelly roll. Cut into 1-inch slices. Place in greased muffin tins. Let rise for 2 hours or until doubled in size. Bake in preheated oven at 400 for about 15 minutes or until golden brown. DORIS HOLT 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.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”