from Cheryl Furnell
Disssolve:
2 pkg yeast
¼ cup water
Add to yeast and beat with mixer:
3 eggs
½ cup sugar
½ melted butter
1 cup warm water
Mix together:
4 ½ - 5 cups flour
1 tsp. Salt
Add flour to liquid mixture, mix well, let rise until double. Punch down. Refrigerate up to 5 to 7 days. Make rolls by pinching off dough and rolling in palms. Place in greased pan let rise. Bake 425 degrees.
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