| 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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