"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Rock Rolls, by Wendy Mock, is from The Mock Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg dry yeast 1 c warm water 2 c buttermilk 3/4 c shortening 1/4 c sugar 4 tsp baking powder 2 tsp salt 1/4 tsp soda 6 c flour
Stir together yeast and water; then add rest of ingredients. Roll into walnut size balls and place in a greased baking dish. Bake at 425º for 10-12 minutes. NOTE: This dough can be kept in fridge, uncooked, for up to 10 days.
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