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Recipe: Lucky Corn Clovers (1953)

Breads - Yeast Breads
LUCKY CORN CLOVERS

2 packages yeast (dry or compressed)
1/4 cup lukewarm water
1 teaspoon sugar
1/2 cup Homogenized Spry (vegetable shortening)
2 teaspoons salt
1/4 cup sugar
1 cup milk, scalded
2 eggs, beaten
1 cup corn meal
3 1/2 cups sifted all-purpose flour

Crumble or sprinkle yeast in lukewarm water in small bowl. Add 1 teaspoon sugar and mix well. Let stand until yeast is thoroughly dissolved.

Put shortening, salt and 1/4 cup sugar in large bowl. Add milk, stir until Spry is melted then cool to lukewarm.

Add dissolved yeast and eggs and mix well. Add corn meal and flour, gradually, stirring after each addition. Turn out on lightly floured board and knead to a smooth dough. Place in Spry-coated howl and brush dough with Spry. Cover and let rise until double in bulk.

Shape dough into small balls. Place 4 balls in each greased muffin pan cup. Let rise in warm place until double in bulk.

Bake in a hot oven (425 degrees F) 12-15 minutes.

Makes 2 1/2 dozen rolls
From: Recipelink.com
Source: Recipe booklet: Fairlawn Table Topics, Fairlawn Grocer, NJ, March 1953
MsgID: 3146751
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Yeast Bread Recipes (22+)
Board: Daily Recipe Swap at Recipelink.com
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