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Bundt Pan Rolls Recipe

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This recipe for Bundt Pan Rolls, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Cooper
Added: Wednesday, May 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2c. warm water
2 tsp. yeast
Dissolve yeast in water and set aside.

Beat together:
1/2c. sugar
2 eggs
3c. flour
then add
2 tsp. oil
1 tsp. salt

Directions:
Directions:
After beating together second set of ingredients, add yeast and water mixture and combine. Mix in 4 cups more of flour. Let double (1 ½ hours) or refrigerate overnight. Divide in 2. Roll to 3/8” -1/2 “thickness, cut in circles (with a biscuit cutter or I use a cup with a narrow rim) and dip each circle in melted butter (1/2c.) and put in pan so that they are face to face around the pan. Repeat with other half. Let rise 1 ½ hours. Bake at 375º for 20 min. Turn out of pan and serve warm.

Personal Notes:
Personal Notes:
This recipe came from my friend Lucy and they have become a favorite at my house as well as a Thanksgiving staple!

 

 

 

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