| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 3 | tb | Warm water |
| 1/2 | c | Shortening |
| 1 | ts | Salt |
| 1 | c | Hot water |
| 2 | Eggs | |
| 1/2 | c | Sugar |
| 4 | c | Flour |
INSTRUCTIONS
Combine yeast & warm water in small bowl & set aside. Combine shortening & hot water in bowl & set aside until lukewarm. Beat eggs & sugar together until blended & add shortening mixture. After blending, add yeast mixture & beat in 2 cups of the flour. Gradually add 2 more cups flour (this may be whole wheat if desired). After complete blending, place bowl in refrigerator several hours or overnight. Three hours before baking, roll cold dough into 2 rounds, 1/4-inch thick. Spread with soft butter. Cut in pie-shaped wedges & roll, starting with larger end. Let rise on greased cookie sheets & bake in 375-400 oven for 8 minutes or golden brown. MRS G.L. (MARCIA) DUNCAN 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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