Dough will keep in fridge until ready to bake.
Sift flour and then measure. Add dry ingredients; sift again. Add criscoand cut in well. Add milk and yeast mixture. Stir until mixed. Put lid onand refrigerate until next day. Prepare dough for cutting and cut. Let cutrolls rise for 30 minutes in a warm place. Bake until light brown in a450?oven. Contributor: Mozelle Wright
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2136g) | ||
Recipe Makes: 1 | ||
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Calories: 7303 | ||
Calories from Fat: 2040 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 226.7g | 302 % | |
Saturated Fat 58.8g | 294 % | |
Monounsaturated Fat 88.4g | ||
Polyunsanturated Fat 63g | ||
Cholesterol 35.8mg | 11 % | |
Sodium 17534.5mg | 605 % | |
Potassium 2640.5mg | 69 % | |
Total Carbohydrate 1156.8g | 340 % | |
Dietary Fiber 36.7g | 147 % | |
Sugars, other 1120.1g | ||
Protein 147.4g | 211 % | |
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. |
Calories per serving: 7303
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