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YEAST ROLLS (overnight) Recipe

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This recipe for YEAST ROLLS (overnight), by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa T. Armstrong
Added: Sunday, July 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (1/4 ounce) pkgs. dry yeast
1 cup warm water (105-115)
1 cup shortening
1 cup sugar
1 tsp. salt
1 cup boiling water
2 large eggs

Directions:
Directions:
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Put shortening, sugar, and salt in a mixing bowl. Add boiling water; beat at medium speed until smooth. Add eggs and yeast mixture, beating at low speed until blended; gradually add flour. Cover and chill for 8 hours.

Shape into 1-inch balls. Place 3 balls in each greased muffin cup. Cover and let rise in warm place (85), free from drafts, for 45 minutes or until doubled in size. Bake at 400 for 12 minutes or until lightly browned. Yields: 3 dozen.

 

 

 

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