| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Warm water (110) |
| 2 1/4 |
c |
Sifted flour |
| 1 |
pk |
Active dry yeast |
| 1 |
|
Egg |
| 2 |
tb |
Sugar |
| 2 |
tb |
Soft shortening |
| 1 |
ts |
Salt |
INSTRUCTIONS
In mixing bowl, dissolve yeast in water. Stir in sugar, half the flour, and
salt; beat with spoon until smooth. Add eggs and shortening; beat in rest
of flour until smooth. Scrape sides of bowl. Cover with cloth. Let rise in
warm place (85 degrees) until double in bulk, about 30 minutes. Grease 12
large muffin cups. Stir down raised dough. Spoon into muffin cups, filling
1/2 full. Let rise in a warm place until dough reaches top of muffin cups,
about 20-30 minutes. Heat oven to 400 degrees. Bake 15-20 min. Posted to
EAT-L Digest 18 Mar 97 by "Rinck, Marvin L." <mrinck@NATIONAL.AAA.COM> on
Mar 19, 1997
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