Batter rolls

Yield: 18 servings

Measure Ingredient
1 teaspoon Granulated sugar
½ cup Warm water
1 pack Dry yeast
1½ cup Milk
¼ cup Granulated sugar
¼ cup Shortening
2 teaspoons Salt
2 eaches Egg
3¾ cup Flour

Disolve 1 tsp sugar in warm water in lrge bowl.

Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, ¼ cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture.

Add 2¾ cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour.

Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes.

Fill greased muffin cups ½ full. Let rise until doubled 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls.

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