| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Yeast bread, Savory brea |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 2 |
c |
All-purpose flour; divided |
| 5 |
oz |
Sharp process cheese spread |
| 1/2 |
c |
Water |
| 1/4 |
c |
Shortening |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
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 <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998
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