FAMILY REUNION ROLLS
"A favorite recipe of Mrs. Marion DeLong, who won the Gold Ribbon for the best yeast baking at the Indiana State Fair."
2/3 cup milk
2/3 cup sugar
1 teaspoon salt
1/3 cup Fleischmann's Margarine
2/3 cup warm, not hot, water
2 packages Fleischmann's Active Dry Yeast
3 eggs, beaten
6 3/4 cups sifted flour, divided use
1/2 teaspoon ground nutmeg
melted butter or margarine (for brushing tops)
Scald milk. Stir in sugar, salt and margarine or butter. Cool to lukewarm.
Sprinkle yeast into warm, not hot, water; stir until dissolved. Add lukewarm milk mixture. Add beaten eggs, 3 cups of the flour and nutmeg. Beat until smooth. Add and stir in the remaining flour.
Turn dough out on lightly floured board. Knead dough until smooth and elastic (10 minutes). Place in greased bowl; brush top with soft shortening or oil. Cover. Let rise in warm place, free from draft, until doubled in bulk (1 hour).
Punch down; turn out on a lightly floured board. Divide dough in half. Cut each half into 12 equal parts and, using palms of hands, form each into a ball. Place about two inches apart on a greased cookie sheet.
Brush lightly with melted margarine or butter. Cover. Let rise in a warm place, free from draft until doubled in bulk, about 1 hour.
Bake in hot oven (400 degree F) about 20 minutes.
Makes 24 rolls
From: Recipelink.com
Source: Recipe pamphlet: Fleishmann's Almanac of Fall and Winter Yeast Baking - 12 Recipes from Gold Ribbon Winners, not dated
"A favorite recipe of Mrs. Marion DeLong, who won the Gold Ribbon for the best yeast baking at the Indiana State Fair."
2/3 cup milk
2/3 cup sugar
1 teaspoon salt
1/3 cup Fleischmann's Margarine
2/3 cup warm, not hot, water
2 packages Fleischmann's Active Dry Yeast
3 eggs, beaten
6 3/4 cups sifted flour, divided use
1/2 teaspoon ground nutmeg
melted butter or margarine (for brushing tops)
Scald milk. Stir in sugar, salt and margarine or butter. Cool to lukewarm.
Sprinkle yeast into warm, not hot, water; stir until dissolved. Add lukewarm milk mixture. Add beaten eggs, 3 cups of the flour and nutmeg. Beat until smooth. Add and stir in the remaining flour.
Turn dough out on lightly floured board. Knead dough until smooth and elastic (10 minutes). Place in greased bowl; brush top with soft shortening or oil. Cover. Let rise in warm place, free from draft, until doubled in bulk (1 hour).
Punch down; turn out on a lightly floured board. Divide dough in half. Cut each half into 12 equal parts and, using palms of hands, form each into a ball. Place about two inches apart on a greased cookie sheet.
Brush lightly with melted margarine or butter. Cover. Let rise in a warm place, free from draft until doubled in bulk, about 1 hour.
Bake in hot oven (400 degree F) about 20 minutes.
Makes 24 rolls
From: Recipelink.com
Source: Recipe pamphlet: Fleishmann's Almanac of Fall and Winter Yeast Baking - 12 Recipes from Gold Ribbon Winners, not dated
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