"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dark Yeast Rolls Recipe

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

Paula Coldwell


1/2 cup shortening
1/2 cup rolled oats
1/2 cup all-bran
1 tsp salt
3 tbsp molasses
2 tbsp Brown sugar
1 1/2 cup doing water and milk combined
2 pkg. dry yeast
1/2 cup luke warm water
4 cups flour

Mix shortening, oats, all-bran, salt, sugar and molasses in a bowel. Pour water and Milk over them, let cool until luke warm. In another bowel put yeast in 1/2 cup of warm water until bubbly ( follow yeast pkg directions). Add yeast to first bowel with flour and mix well.
Let rise double in size, knead dough and form into ball's or rolls.
Bake at 425 F for about 50 mins




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