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| 3 Tbs |
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Yeast |
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| 1/2 cup |
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Warm water |
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| 2 1/2 cups |
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Milk, scalded |
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| 1/2 cup |
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Sugar |
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| 2 |
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Eggs |
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| 2 tsp |
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Salt |
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| 2 Tbs |
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Shortening |
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| 7 cups |
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Flour |
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| 1 |
Dissolve yeast in water. |
| 2 |
Mix milk, yeast and eggs in bowl. Beat with fork and add sugar, salt, and shortening. Fold in about 7 cups of flour to make soft dough. |
| 3 |
Rise until twice the size then roll out rolls and raise again. Make 3 1" balls in a muffin tin. Pull each ball instead of rolling into a ball. |
| 4 |
Bake at 375° for 20 minutes. |
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| Recipe Source |
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Author: Betty Yorgason |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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