"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Yeast Breads - One Hour Yeast Rolls Recipe

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This recipe for Yeast Breads - One Hour Yeast Rolls, by , is from Fussell Family Favorites, 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!

Betty Fussell


2 envelopes active dry yeast
1/4 cup warm water - 110F
1 1/2 cups buttermilk, heated to lukewarm (105F)
1/4 cup sugar

1/2 cup Crisco, melted,
or use vegetable oil
1 teaspoon salt
4 1/2 cups all purpose flour
1/2 teaspoon baking soda

Dissolve yeast in warm water, set aside. Combine buttermilk, sugar, melted shortening and salt.

In a large bowl, sift flour and soda and stir to combine thoroughly.

Mix yeast with buttermilk mixture, stir well to combine, then add to bowl with flour mixture. Mix well.
Let stand 10 minutes.

Pour dough out onto floured surface, roll out and cut in desired shapes. Melt some butter in the bottom of a baking pan, place rolls in pan, turning each over to butter both sides. Let stand 30 minutes.

Bake at 425F for 10 to 12 minutes.




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