| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Savory brea, Yeast bread | 12 | Servings | |
INGREDIENTS
| 1 | Dry yeast | |
| 2 | c | All-purpose flour, divided |
| 5 | oz | Sharp process cheese spread |
| 1/2 | c | Water |
| 1/4 | c | Shortening |
| 2 | T | Sugar |
| 1/2 | t | Salt |
| 1 | Egg, beaten |
INSTRUCTIONS
Combine yeast and 1 cup flour in a medium mixing bowl; set aside. Combine cheese spread, water, shortening, sugar, and salt in a small saucepan; heat to 105° to 115°F, stirring constantly. Add cheese mixture and egg to yeast mixture; beat 1/2 minute at low speed of an electric mixer, scraping sides of bowl. Beat 3 minutes at high speed. Stir in remaining 1 cup flour. Turn dough out onto a lightly floured surface, and knead 1 to 2 minutes. Shape dough into 12 balls. Place in well greased muffin pans. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Bake at 350° for 15 to 18 minutes. Yield: 1 dozen. Cheesy Onion Buns: Add 2 tablespoons minced onion with egg. Busted by Gail Shermeyer <[email protected]> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <[email protected]> on Apr 13, 1998
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