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Name: Bread Rolls, Moms
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 3 c Flour; 2/3 c Water; 1 1/3 tb Sugar; 1/2 tb Salt; 1 tb Shortening; 1 pk Yeast; 2/3 c milk

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INGREDIENTS

3 c Flour
or 1 envelope dry yeast
2/3 c Water
1 1/3 tb Sugar
1/2 tb Salt
1 tb Shortening
1 pk Yeast
2/3 c milk

Servings

INSTRUCTIONS

Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar ,salt and shortening. Stir until dissolved and lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups)only enough so you can knead it-(so it wont stick to fingers) for 10 Min. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down with knife and let rise again 1/2 hr. Cut up in small pieces and roll around in hands and place in tin. (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to 40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont The ingredient amounts have been adjusted for the BREAD MACHINE. You will need to follow your bread machine directions for making the bread. The above directions are for BY HAND bread making only. * JAN CARGILL ** VHPK03A >From: Bobbi z@fybits.com From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

NOTES

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Bread Rolls, Moms

3 c Flour
 or 1 envelope dry yeast
2/3 c Water
1 1/3 tb Sugar
1/2 tb Salt
1 tb Shortening
1 pk Yeast
2/3 c milk

Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar  ,salt and shortening.  Stir until dissolved and lukewarm. Add yeast  (dissolved in water). Sift flower (about 6 cups)only enough so you can  knead it-(so it wont stick to fingers) for 10 Min. Place in greased bowl  and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down  with knife and let rise again 1/2 hr. Cut up in small pieces and roll  around in hands and place in tin. (To form a small ball). Let rise for 1  1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to  40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont    The ingredient amounts have been adjusted for the BREAD MACHINE. You will  need to follow your bread machine directions for making the bread. The  above directions are for BY HAND bread making only.    * JAN CARGILL ** VHPK03A    >From: Bobbi z@fybits.com  From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 24 Servings

Calories: 82
Calories from Fat: 5 (6%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0.3mg		0 %
Sodium 1.5mg		0 %
Potassium 33.2mg		1 %
Total Carbohydrate 16.8g		5 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 16.2g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 82

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