Soften the yeast in warm water and stir in the sugar and salt to dissolve. In a bowl, beat 2 of the eggs and blend in the flour. Then stir in the yeast mixture and melted butter. Knead vigorously in the bowl with the hands, till the dough leaves the sides of the bowl and is elastic -- about 5 min. Make into a ball, put in a buttered bowl, and cover with plastic wrap. Let rise in a warm, draft-free place for 1 1/2 hours, or till doubled in bulk. Punch down and divide into 18 equal pieces. Roll the pieces into balls and arrange, well separated, on a buttered baking sheet. Let rise 30 min till doubled in size. Brush with remaining egg beaten with a tsp of water. Bake in a preheated oven at 375~ for 10 min or until nicely browned. Cool on a rack. From: BreadMagician@prodigy.com (MRS LINDA L REHBERG) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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|Serving Size: 1 Serving (907g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1090 (60%)|
|Amt Per Serving||% DV|
|Total Fat 121.1g||161 %|
|Saturated Fat 52.5g||262 %|
|Monounsaturated Fat 40.7g|
|Polyunsanturated Fat 12g|
|Cholesterol 3294.5mg||1014 %|
|Sodium 1383.4mg||48 %|
|Potassium 1235.7mg||33 %|
|Total Carbohydrate 87.4g||26 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 84.3g|
|Protein 98.2g||140 %|
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Calories per serving: 1806
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