| 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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