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1 pk YEAST 2 ea EGGS
1/3 c WARM WATER (110-155 DEG) 1/2 c VEGETABLE OIL
1/2 c SUGAR 1/2 ts SALT
1/2 ts BAKING POWDER 5 c FLOUR
1 c MILK, SCALDED AND COOLED
18 servings
In A Large Bowl Soften Yeast In Warm Water. Stir In Sugar, Baking Powder,
Milk, Eggs, Oil And Salt. Stir In Flour To Make Soft Dough. Continue To
Add Flour Until Mixture Is No Longer Sticky. Work Flour In Well With
Hands. Place In A Greased Bowl And Turn To Coat. Cover And Let Rise For 1
1/2 To 2 Hours Or Until Doubled In Size. Punch Down And Knead For 1 To 2
Minutes Or Until Easy To Work With. Pull Off Walnut Sized Pieces And Place
On A Baking Sheet About One Inch Apart. Cover And Let Rise In A Warm Place
Until Doubled, About 30 To 60 Minutes . Bake In A 325 Deg F. Oven For 20
Minutes Or Until Lightly Browned. These Rolls Freeze Well.
1/3 c WARM WATER (110-155 DEG) 1/2 c VEGETABLE OIL
1/2 c SUGAR 1/2 ts SALT
1/2 ts BAKING POWDER 5 c FLOUR
1 c MILK, SCALDED AND COOLED
18 servings
In A Large Bowl Soften Yeast In Warm Water. Stir In Sugar, Baking Powder,
Milk, Eggs, Oil And Salt. Stir In Flour To Make Soft Dough. Continue To
Add Flour Until Mixture Is No Longer Sticky. Work Flour In Well With
Hands. Place In A Greased Bowl And Turn To Coat. Cover And Let Rise For 1
1/2 To 2 Hours Or Until Doubled In Size. Punch Down And Knead For 1 To 2
Minutes Or Until Easy To Work With. Pull Off Walnut Sized Pieces And Place
On A Baking Sheet About One Inch Apart. Cover And Let Rise In A Warm Place
Until Doubled, About 30 To 60 Minutes . Bake In A 325 Deg F. Oven For 20
Minutes Or Until Lightly Browned. These Rolls Freeze Well.
