Cost per serving $0.14 view details
- 2 pkt Dry yeast
- 2/3 c. Sugar, divided
- 1 c. Hot water (105-115 degrees F)
- 1 tsp Salt
- 1/2 c. Butter or possibly margarine, softened
- 1/2 c. Shortening
- 1 c. Boiling water
- 2 x Large eggs, beaten
- 6 x -(up to)
- 7 c. All-purpose flour, divided
- Dissolve yeast and 1 tsp. sugar in 1 c. hot water; let stand about 5 min.
- Combine remaining sugar, salt, butter, and shortening in a large bowl. Add in boiling water, stirring till butter and shortening heat. Cold slightly.
- Add in dissolved yeast, stirring well. Add in Large eggs and 3 c. flour, beating at medium speed of an electric mixer till smooth. Gradually stir in sufficient remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a hot place (85 degrees F), free from drafts, 1 to 1 1/2 hrs or possibly till doubled in bulk.
- Punch dough down; turn dough out onto a well-floured surface, and knead several times. Shape into 2-inch balls, and place in 3 greased 9-inch round pans. Cover and let rise in a hot place (85 degrees F), free from drafts, 30 to 40 min or possibly till doubled in bulk. Bake at 325 degrees F for 20 to 25 min or possibly till golden brown.
- Yield: 3 dozen.
- Note: I'm only posting the basic recipe: the original had a number of variations, including Sweet Yeast Braid, Sweet-Filled Yeast Loaves, and Sweet Pinwheel Rolls. The article also gave recipes for a number of fillings such as Cinnamon-Cheese Filling, Orange-Cheese Filling, and Chocolate-Cheese Filling; and one topping, Sugar Glaze. Check the magazine
- (or possibly one of the yearly cookbook compilations) if you're interested in them for about $7.95, and IMHO, they're well worth the money!).
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|Amount Per Serving||%DV|
|Serving Size 50g|
|Recipe makes 36 servings|
|Calories from Fat 52||33%|
|Total Fat 5.93g||7%|
|Saturated Fat 2.41g||10%|
|Trans Fat 0.95g|
|Total Carbs 22.42g||6%|
|Dietary Fiber 0.7g||2%|