| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
2 |
1/2 dozen |
INGREDIENTS
|
|
-RoseRay dsjn00a- |
| 1/4 |
c |
Warm water |
| 1/2 |
c |
Sugar |
| 2 |
pk |
Yeast |
| 1 |
c |
Warm milk |
| 1 3/4 |
c |
Flour; I use Pillsbury for best results |
| 1/2 |
c |
Crisco |
| 1/4 |
c |
Warm milk |
| 1 |
tb |
Salt |
| 2 |
|
Egg yolks |
| 2 1/4 |
c |
Flour |
INSTRUCTIONS
Date: Fri, 24 May 96 07:15:37 PDT
From: eboyd@shentel.net
Beat together warm water, sugar, yeast, 1 cup warm milk and 1 3/4 cups
flour thoroughly and let stand for 1 hour.
Add Crisco, 1/4 cup warm milk, salt, egg yolks and 2 1/4 cups flour.
Beat well and let rise until double in bulk, then work down and make the
parts for each sausage roll. Cover the sausage with the dough you have
patted out. Butter the tops. Let rise and bake at 400 degrees until
golden brown, about 15 minutes. After these are done, brush with melted
butter.
Note. Cook the sausage first, then cut into length you desire.
From. Mary S. Veselka.
Posted on MealMaster Recipes List, Digest #145, 26 May 1996
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