| 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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