Soften yeast in warm water. In mixing bowl, combine sugar, shortening, salt and boiling water. Cool to lukewarm. Add egg whites, 2 cups flour and yeast; mix well. Gradually add remaining flour to form a stiff dough. Knead on well-floured surface until dough is smooth and satiny, 8 to 10 minutes. Place in greased bowl, turning dough to grease all sides. Cover; let rise in warm place until doubled, about 1-1/2 hours. Punch down dough. Cover; let rise again for 45 minutes. Shape dough into 11 2-inch balls; place about 2 inches apart on greased cookie sheets. Let rise again until doubled, about 1 hour. Bake at 450 degrees for 15 to 20 minutes, until golden brown and crusty. YIELD: ABOUT 24 TIP: For crustier rolls, just before baking place a large shallow pan on lower rack of oven; fill with boiling water, Garlic Rolls: Combine 14 cup melted butter and A teaspoon garlic powder or garlic salt. Brush rolls with butter mixture before baking. Seed Rolls: Before baking, brush rolls with milk. Sprinkle with poppy seed or sesame seed. Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one was rated "PRETTY GOOD" Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston"
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|Serving Size: 1 Serving (573g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 166 (31%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 9.6mg||3 %|
|Sodium 669.3mg||23 %|
|Potassium 938.3mg||25 %|
|Total Carbohydrate 50.8g||15 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 46.2g|
|Protein 47.2g||67 %|
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Calories per serving: 540
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