|Bottled milk/6 tablespoon evaporated milk and 6 tablespoon water||3⁄4 Cup (12 tbs)|
|Granulated sugar||1 Tablespoon|
|Fresh yeast cake||1|
|All purpose flour||2 Cup (32 tbs), sifted|
|Melted fat||2 Tablespoon|
Combine milk, sugar, salt, and shortening, and heat until shortening melts.
Cool to lukewarm.
Add crumbled yeast, and stir until dissolved.
Add 1 c of flour, beat smooth with spoon.
Add remaining 1 c flour or enough to make soft dough, easily handled; beat smooth.
Brush top of dough and inside of bowl with melted fat or salad oil; cover, and let rise in a warm place (80°-85°F.) until double in bulk—about 30 min.
Toss dough onto lightly floured board, and cut into 10 equal pieces.
Form each piece into a ball; then place in greased or oiled 2 1/2" muffin pans.
Cover with a clean towel, then let rise until double in bulk— about 20 min.
Bake in hot oven of 450°F for 15 min.
Serving size: Complete recipe
Calories 1767 Calories from Fat 742
% Daily Value*
Total Fat 83 g128.3%
Saturated Fat 23.8 g119%
Trans Fat 5.9 g
Cholesterol 42.5 mg14.2%
Sodium 1051.9 mg43.8%
Total Carbohydrates 220 g73.2%
Dietary Fiber 9 g36.1%
Sugars 24.6 g
Protein 34 g67.3%
Vitamin A 3.5% Vitamin C 0.05%
Calcium 23.6% Iron 70%
*Based on a 2000 Calorie diet