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Print this Recipe    Rolls 17

Yeast Rolls

4 Tbsp. margarine
1/3 cup shortening
3/4 cup plus 1 Tbsp. granulated sugar
3 large eggs
4 pkgs (1/4 oz. size) active dry yeast
1/2 cup lukewarm water
7 1/2 cups all-purpose flour
1 Tbsp. salt
1 1/4 cups milk

Cream margarine and shortening with sugar until light. Add eggs
slowly, blending well between each addition. Dissolve yeast in
lukewarm water (1100 --be sure that water is not too hot). Sift
together flour and salt. Add half of flour and half of milk to the
shortening-sugar mixture. Add dissolved yeast. Add remainder of
milk and flour to make a soft dough. Cover dough; let rest for 10
minutes. Turn dough out onto a lightly floured surface and knead
for 8 to 10 minutes or until dough is smooth and elastic. Place
dough in a lightly greased bowl large enough to hold dough when
doubled in size, turning once to grease the surface. Cover; let
rise in a warm place (900F) until double in size (about 2 hours).
Fold dough over from 4 sides to knead lightly. Let rise again until
double in size. Turn dough out onto a lightly floured surface and
shape as desired.

To Make Cloverleaf Rolls

Shape dough into small balls. Three balls should half-fill a greased
muffin pan. Brush with melted margarine or butter. Let rise in
warm place (90 F) until double in size (about 25 to 30 minutes).
Do not let rolls "over-rise". Bake in a preheated 350 F oven until
both the top and bottom of rolls are golden brown, about 10 to 12
minutes. Remove from oven and brush top of rolls with melted
margarine.

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