| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 24 | Servings | |
INGREDIENTS
| 2 | pk | Yeast |
| 2 | c | Water |
| 1/2 | c | Sugar |
| 2 | ts | Salt (up to) |
| 7 | c | Sifted flour |
| 1 | Egg | |
| 1/4 | c | Soft shortening |
INSTRUCTIONS
In mixing bowl, dissolve yeast in water. Add sugar, salt and about half the flour. Beat thoroughly 2 minutes. Add egg and shortening; gradually beat in remaining flour until smooth and cover with damp cloth. Place in refrigertor Punch down as dough rises. About 2 hours before baking, cut off desired amount; return remaining dough to refrigerator. Shape into rolls and place on greased baking sheet; Cover. Let rise 2 hours. Bake at 400 for 12-15 mins. Makes about 4 dozen medium rolls. Sweet rolls may be made from this by rolling out dough, spreading with thin layer of butter and sprinkling with sugar, cinnamon and chopped pecans or raisins. Roll up like jelly roll, slice 3/4 inch thick, place on greased cookie sheet. Let rise and bake. Ice with powdered sugar, water and vanilla mixed to desired consistency. MRS D.L. LOOMIS (ESTELLE) POPLAR GROVE, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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