| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
21 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1/2 |
c |
Warm water |
| 1 |
tb |
Sugar |
| 1 |
ts |
Baking powder |
| 1 |
c |
Milk |
| 1/3 |
c |
Margarine |
| 1/3 |
c |
Sugar |
| 1 |
ds |
Salt |
| 2 |
|
Beaten eggs |
| 4 1/2 |
c |
Flour |
INSTRUCTIONS
From: koymen@msus1.msus.edu
Date: 5 Nov 93 19:32:16 -0600
Dissolve 1 pkg. yeast in 1/2 cup warm water. Add: 1 tablespoon sugar, 1
teaspoon baking powder. Let stand for 20 minutes. Scald 1 cup milk. Add:
1/3 cup margarin, 1/3 cup sugar, dash of salt. Cool, then add 2 beaten
eggs. Combine all with 4 1/2 cups flour. Cover and refrigerate overnight.
Roll out 2 hours before serving. Bake at 425 F. for 10 minutes. ( Shape
either as butterhorns or as pinwheels in muffin pans. Makes 21 rolls.)
REC.FOOD.RECIPES ARCHIVES
REFRIGERATE OVERNIGHT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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