1 cup milk scalded 1 cake fresh or 1 pkg granular yeast
1/2 cup margarine 3 beaten eggs
1/2 cup sugar 4-1/2 cups flour
Combine milk, shortening, sugar and salt. Cool to lukewarm. Add crumbled yeast and stir well. Add eggs, then flour. Mix to a smooth, soft dough.
Knead lightly on floured surface. Place dough in greased bowl. Cover and let rise until at least double in bulk.
Divide dough in thirds. Roll each third on lightly floured surface, to a 9" circle.
Brush with melted fat. Cut each circle in 12 wedge-shaped pieces. Roll each wedge, starting with wide end and rolling to point. Arrange in greased baking pan and brush with melted fat or salad oil. Cover and let rise until very light.
Bake in moderate hot oven (400 to 425*) 12 to 15 minutes or until lightly browned.
(Favorite Recipes of Edmonds)
1/2 cup margarine 3 beaten eggs
1/2 cup sugar 4-1/2 cups flour
Combine milk, shortening, sugar and salt. Cool to lukewarm. Add crumbled yeast and stir well. Add eggs, then flour. Mix to a smooth, soft dough.
Knead lightly on floured surface. Place dough in greased bowl. Cover and let rise until at least double in bulk.
Divide dough in thirds. Roll each third on lightly floured surface, to a 9" circle.
Brush with melted fat. Cut each circle in 12 wedge-shaped pieces. Roll each wedge, starting with wide end and rolling to point. Arrange in greased baking pan and brush with melted fat or salad oil. Cover and let rise until very light.
Bake in moderate hot oven (400 to 425*) 12 to 15 minutes or until lightly browned.
(Favorite Recipes of Edmonds)
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