| 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”