Title: Batter Rolls
Categories: Bread
Yield: 18 Servings
| 1 | ts | Granulated sugar |
| 1 | pk | Dry yeast |
| 1/4 | c | Granulated sugar |
| 2 | ts | Salt |
| 3 3/4 | c | Flour |
| 1/2 | c | Warm water |
| 1 1/2 | c | Milk |
| 1/4 | c | Shortening |
| 2 | | Egg |
Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let
stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening
and salt in saucepan. Heat until lukewarm and shortening is melted. Stir
well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with
wooden spoon or electric mixer until smooth. Gradually stir in remaining 1
c flour. Batter will be soft. Cover with tea towel. Let rise in warm
place until doubled about 1 hour. Stir down dough and let stand 10 minutes.
Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake
at 375 degrees for 20-25 minutes or until golden. Turn out of pans
immediately. Serve warm and cool. Makes about 18 rolls.