Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Yeast Rolls




Source of Recipe


recipe ross


Recipe Introduction


Use warm water. TOO HOT distroys the yeast. I like to add some sugar to the yease.m Yeast feeds off of it. So make sure you use a 2 cup measureing cup. IT WILL rise


List of Ingredients




2 tbsp. shortening
3 tbsp. white sugar
1 cup warm water
1 pkg.(.25 oz.) active dry yeast
1 egg, beaten
1 tsp. salt
2-1/4 cups all-purpose flour
Directions






Recipe




Heat oven to 425º F (220º C). Grease 8 muffin cups. In a large bowl, mix shortening, sugar and hot water. Allow to cool until lukewarm, and mix in yeast until dissolved. Mix in egg, salt and flour. Allow dough to rise until doubled in size. Divide dough into prepared muffin cups, and allow to rise again until doubled in size. Bake for 10 minutes or until a knife inserted in center of a muffin comes out clean.