Yield: 8 Servings
|1 pack||Active dry yeast|
|2 cups||Very warm water|
|1½ \N||Stick margarine; melted|
|1 \N||Egg; beaten|
|4 cups||Self-rising flour (all-purpose flour will not do!)|
|¼ cup||Margarine or shortening|
|1 pack||Active dry yeast (up to)|
|5 cups||All-purpose flour|
LESS RICH VERSION
Dissolve yeast in warm water.
Blend in melted butter with sugar in large bowl. Stir in egg, then yeast.
Add flour and stir until mixed well.
Store batter in refrigerator in a bowl that can be tightly closed.
Bake as needed, dropping the dough by spoonfuls onto well-greased 2-½ inch muffin cups. Bake at 350 degrees about 20 minutes, or until well browned. LESS RICH VERSION:
Heat milk with sugar and margarine until milk is warm and shortening begins to melt. Stir in egg.
Mix yeast with 3-½ cups of the flour. Stir into the milk-egg mixture and beat with an electric mixer for 20 seconds. Stir in additional flour, about 1-½ cups, by hand as needed to make a soft dough.
Chill the dough at least 2 hours or up to 5 days before shaping. After shaping, let rise, then bake at 400 degrees for 12 to 15 minutes. Yields 16-24 rolls.
FROM NEWSPAPER ARTICLE, "IDEA
ALLEY", ARKANSAS GAZETTE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .