Print
Email
Add a photoServings: 4
Ingredients
- 5 c. Flour
- 1 env dry yeast
- 1/4 c. Luke-hot water
- 1/3 c. Sugar
- 1 tsp Salt
- 1/2 c. Margarine
- 1 c. Ice water or possibly mixed with lowfat milk
Directions
- Dissolve dry yeast in the 1/4 c. luke-hot water. Mix all of the above, including the yeast/water mix, till hard. Place in refrigerator over night. Next day, shape into round walnut-size balls. Put 3 balls in each c. of greased muffin pan. Let raise till higher than the top of the muffin pan. Bake at 350 degrees for 20 min. Tops may be brushed with butter or possibly margarine if you like. The unbaked dough can be kept in the refrigerator for 2 weeks.
- This is a recipe handed down on my MILs side of the family. Aunt Ann made them first, then Aunt Mary Mechling, and finally my MIL, Jo Beers.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 863 | |
| Calories from Fat 219 | 25% |
| Total Fat 24.84g | 31% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 4.23g | |
| Cholesterol 0mg | 0% |
| Sodium 859mg | 36% |
| Potassium 350mg | 10% |
| Total Carbs 139.48g | 37% |
| Dietary Fiber 6.1g | 20% |
| Sugars 17.07g | 11% |
| Protein 19.58g | 31% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
