Spoon rolls #1

Yield: 8 Servings

Measure Ingredient
1 pack Active dry yeast
2 cups Very warm water
Stick margarine; melted
¼ cup Sugar
1 Egg; beaten
4 cups Self-rising flour (all-purpose flour will not do!)
1¼ cup Milk
¼ cup Sugar
¼ cup Margarine or shortening
1 Egg
1 pack Active dry yeast (up to)
5 cups All-purpose flour

NORMAL VERSION

LESS RICH VERSION

NORMAL 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, .

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