| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 1 | Servings | |
INGREDIENTS
| 2 | pk | Dry yeast |
| 1/2 | c | Warm water |
| 1/2 | c | Milk; scalded |
| 1/2 | c | Shortening |
| 1/2 | c | Sugar |
| 1 | ts | Salt (up to) |
| 4 1/2 | c | Flour |
| 2 | Eggs; beaten | |
| 3 | tb | Butter; melted |
| 3/4 | c | Sugar |
| 1 | ts | Cinnamon |
INSTRUCTIONS
Soften yeast in warm water. Combine milk, shortening, 1/2 cup sugar & salt. Cool to lukewarm. Add 1 cup flour; beat well. Add yeast mixture & eggs. Beat until smooth. Mix in remaining flour, or enough to make soft dough. Knead on lightly-floured surface 8-10 minutes. Place in greased bowl, turning once to grease surface. Cover, let rise until double (1 to 1-1/4 hours). Punch down. Cover. Let rest 10 minutes. Shape into 28 balls (golf ball size). Roll each in melted butter, then in mixture of 3/4 cup sugar & cinnamon. Arrange in well-greased tube pan. Sprinkle with any remaining sugar mixture. Let rise in warm place until doubled (about 1 hour). Bake at 350 for 35-40 minutes. Cool in pan 15-20 minutes. Remove pan. LYN TONEY 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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