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Idiot Rolls Recipe

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This recipe for Idiot Rolls, by , is from Chappell Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannette Morrell


2 pkgs. rapid rise yeast
1/2 c. warm water
1 c. water
1/2 c. butter
3/4 c. shortening (Crisco)
2 eggs
2/3 c. granulated sugar
1 c. cold water
7 c. self rising flour

Dissolve yeast in 1/2 c. warm water. Set aside.
Boil 1 c. water; add butter and Crisco. Let cool and then add eggs, sugar and 1 c. cold water. In a very large well greased bowl, add egg mixture to yeast mixture. Stir in flour until well mixed. Grease top of dough before covering and placing in refrigerator until ready to use. Will keep 7 days in refrigerator. Dough will not be stiff.
When ready to use, roll out dough on a floured board and cut with a biscuit cutter. Fold in half and place on a baking sheet to rise for 1 hour prior to baking. Brush tops with melted butter.
Bake at 400 for 10 - 12 minutes or until golden brown.




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