| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 1 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 1 | c | Lukewarm water |
| 1/2 | ts | Sugar |
| 2 | Eggs | |
| 3/4 | c | Sugar |
| 1/4 | lb | Butter or margarine |
| 2 | ts | Salt |
| 1 | c | Boiling water |
| 5 | c | Flour |
| 1/3 | Stick butter or margarine |
INSTRUCTIONS
Dissolve yeast in lukewarm water. Add 1/2 teaspoon sugar. Set aside while you beat eggs very lightly. (By all means use mixer). Add 3/4 cup sugar, 1/4 lb butter (cut in chunks) & salt. While stirring briskly, add boiling water. Let cook to lukewarm. (It is right for me when I finish stirring). Add yeast mixture & flour. Let stand at room temperature 30 minutes. Cover & put in refrigerator several hours or overnight. To make rolls, melt 1/3 stick butter in pan. Roll out dough & cut with biscuit cutter. Dough is very sticky, so it takes about 1 cup flour to handle. Dip in melted butter, give a pull & stretch, & lap over. Let rise about 2-1/2 hours. Bake at 375 about 15 minutes or until golden brown. LOTTIE FORREST 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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