Sixty-minute Rolls
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread, Osg, Rolls | 24 | Servings | |
INGREDIENTS
| 2 | Yeast cakes | |
| 1/4 | c | Water, lukewarm |
| 1 1/4 | c | Milk |
| 3 | T | Sugar |
| 3/4 | t | Salt |
| 1/4 | c | Butter |
| 5 | c | Flour, sifted |
| 1966 | mpiled by members of Ohio State Grange Home Econom, mpiled by members of Ohio State Grange Home Economics |
INSTRUCTIONS
Dissolve yeast in warm water, put milk, sugar, salt and 1/2 the butter in pan and heat till lukewarm. Add yeast and flour. Cover, set in warm place for 15 minutes. Turn on a floured board, pat to 1/2 inch thickness, cut with 2 inch biscuit cutter, brush with remaining butter and fold dough over. Let rise 15 minutes on greasedsheet or pan. Bake in hot oven 10 minutes. Two dozen rolls. Source: Mrs. G. C. Warthen, Wyoming Grange, Licking County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr Committee. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 6.1mg
Sodium: 79.4mg
Potassium: 46.3mg
Carbohydrates: 22.1g
Fiber: <1g
Sugar: 2.3g
Protein: 3.1g