| 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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