"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hot Rolls OPAL BAUGH Recipe

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This recipe for Hot Rolls OPAL BAUGH, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Opal Baugh
Added: Tuesday, July 14, 2009


¼ cup warm water NOT HOT
¾ cup lukewarm buttermilk
1 tsp sugar
3 TBSP soft shortening
1 package active dry yeast
¼ tsp soda
1 tsp salt
2 ½ cups flour

In bowl dissolve the yeast in water
Measure the flour by dip level –pour method or by sifting
Stir the rest of the ingredients except half of the flour into the yeast
Add the rest of the flour mix with hand
Turn onto floured board and knead until smooth
Shape as desired
Let rise and double in size about 1 ¼ hours
Heat oven to 400 degrees
Bake for 15- 20 minutes
Makes 1 ½ dozen
To make sour milk—1 tsp vinegar to one cup of milk




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