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Batter Rolls

Holidaycooking's picture
  All purpose flour 3 1⁄4 Cup (52 tbs)
  Active dry yeast 1⁄4 Ounce (1 Package)
  Milk 1 1⁄4 Cup (20 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Egg 1
  Milk 3 Tablespoon
  Poppy seed 1 Tablespoon

In large mixer bowl combine 2 cups of flour and the yeast.
In a saucepan heat the 1 1/4 cups milk, the shortening, sugar, and salt just till warm (115°F to 120°F), stirring till shortening almost melts.
Add to dry mixture in mixer bowl; add egg.
Beat at low speed of electric mixer for 2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
At low speed beat in remaining flour till smooth (2 minutes), pushing batter from beaters.
Cover; let rise till double (about 1 hour).
Stir down batter; beat well.
Let rest for 5 minutes; drop batter into greased 2 3/4-inch muffin pans, filling half full.
Cover; let rise till double (about 30 minutes).
Brush tops with milk; sprinkle with poppy seed.
Bake in a 400°F oven for 12 to 15 minutes or till done.
Cool on wire rack

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish
Lacto Ovo Vegetarian

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