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Bread Rolls (Never Fail) Recipe

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This recipe for Bread Rolls (Never Fail), by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dovie Jarnagin
Added: Tuesday, December 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cake yeast
1/4 c. luke warm water
1/4 c. lard
1 1/4 tsp salt
2 tbsp sugar
1 c. boiling water
1 egg
2 3/4 c. sifted bread flour

Directions:
Directions:
Mix cake yeast and luke warm water. Place in a separate bowl: lard, 1 1/4 tsp salt, 2 tbsp. sugar. Pour 1 c. boiling water over these ingredients and stir until they are dissolved. When they are luke warm add the dissolved yeast. With a wire whisk beat in 1 egg and stir in 2 3/4 c. sifted bread flour to make a soft dough. Place the dough in a large bowl, cover it with a plate and put it in refrigerator. The dough will treble in bulk. Chill 2 to 12 hours. Pinch off small pieces of dough with buttered hands and place them in greased muffin pans, preferably iron ones, filling the pans about 1/3 full. Cover the tops with melted butter. Permit the rolls to rise for about 2 hours in a warm place. Bake them in a hot oven at 425 for about 20 minutes. Remove them at once from the pans.

 

 

 

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