Scald milk with shortening, then pour over sweetening and salt. Cool to lukewarm. Add yeast to 1/4 Cup lukewarm water and stir to dissolve. Add to cool milk mixture. Add well-beaten eggs. Add flour gradually, beating as you add. Cover and let rise in warm spot til doubled. Knead til light and elastic. Shape into rolls by dividing dough into small balls. You may use just one ball of odugh or combine2-3 to make different shaped rolls. Place on greased cookie sheet or in muffin tins and allow to rise til double in bulk. Bake in 425F oven for 15-20 min.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 10 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11.1mg||3 %|
|Sodium 131mg||5 %|
|Potassium 100.5mg||3 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 11.5g|
|Protein 3.2g||5 %|
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Calories per serving: 73
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