2 pk Dry yeast
1/2 c Warm water
1/2 c Milk; scalded
1/2 c Shortening
1/2 c Sugar
1 ts Salt
4 -(up to)
4 1/2 c Flour
2 Eggs; beaten
3 tb Butter; melted
3/4 c Sugar
1 ts Cinnamon
Soften yeast in warm water. Combine milk, shortening, 1/2 cup sugar & salt.
Cool to lukewarm. Add 1 cup flour; beat well. Add yeast mixture & eggs.
Beat until smooth. Mix in remaining flour, or enough to make soft dough.
Knead on lightly-floured surface 8-10 minutes. Place in greased bowl,
turning once to grease surface. Cover, let rise until double (1 to 1-1/4
hours). Punch down. Cover. Let rest 10 minutes. Shape into 28 balls (golf
ball size). Roll each in melted butter, then in mixture of 3/4 cup sugar &
cinnamon. Arrange in well-greased tube pan. Sprinkle with any remaining
sugar mixture. Let rise in warm place until doubled (about 1 hour). Bake at
350 for 35-40 minutes. Cool in pan 15-20 minutes. Remove pan.
LYN TONEY
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings