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Add a photoYou can mix the dough and let set in the refrigerator for a day or so until you wish to bake them. The rolls are chewy on the outside and soft and firm on the inside. They add class to any meal.
Ingredients
- 1 pkg. dry yeast
- 1/2 C. warm water
- 1/2 C. softened shortening
- 1 C. scalded milk( Let cool somewhat)
- 1/2 C. sugar
- 1 tsp. salt
- 1 lg. egg
- 3-4 C. flour
- Have available softened margarine to spread on top of rolls
Directions
- 1. Dissolve yeast in warm water.
- 2. Stir in milk, sugar, salt, egg, shortening and 2 1/2 cups flour.
- 3. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
- 4. Turn dough onto lightly floured surface and knead until smooth and elastic ( about 5 minutes).
- 5. Place in greased bowl; turn greased side up. Cover with cloth.
- 6. Let rise in warm place ( or in the refrigerator overnight) until it doubles. About 2 hours.( Dough is ready if an indentation remains when touched.
- 7. Punch down dough and allow to rise again for about 25 minutes.
- 8. Shape dough into 1 inch balls. . Tuck edges under; should resemble a mushroom.
- 8. Place 3 rolls in each greased muffin pan. Brush with butter.
- 9. Bake in heated 400 degree oven for about 15-20 minutes or when somewhat golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 260 | |
| Calories from Fat 88 | 34% |
| Total Fat 9.99g | 12% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 2.86g | |
| Cholesterol 19mg | 6% |
| Sodium 209mg | 9% |
| Potassium 85mg | 2% |
| Total Carbs 37.33g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.53g | 6% |
| Protein 5.16g | 8% |
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