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Rose Petal Rolls
1 package dry yeast |
2 cups warm water |
1/4 cup sugar |
3/4 cup Crisco |
1 egg, beaten |
4 cups self-rising
flour |
1/2 teaspoon salt |
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1.
Dissolve yeast in warm waster; stir in sugar
2.
Beat in ingredients
3.
Grease muffin tins and spoon 1/2 full of batter
4.
Bake in preheated over, 450, 10 minutes or until done
Batter may be kept in a tightly covered container in refrigerator several
days and used as needed.
Larisa
Malone Buna, TX
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