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Text File  |  1993-08-26  |  2KB  |  32 lines
  1.     *************************
  2.     ***** Denmark Rolls *****
  3.     *************************
  4.  
  5.     Categories: Bread           OSG1966         Rolls          
  6.  
  7.     Calories     per serving:             Number of Servings:   1
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        1        cup   Potatoes - mashed                                 
  14.        1        cup   Lard                                              
  15.        1        cup   Sugar                                             
  16.        1        Tbsp  Salt                                              
  17.        1        qt    Potato water                                      
  18.        2        ea    Eggs - beaten                                     
  19.        1        ea    Yeast cake                                        
  20.  
  21.     DIRECTIONS  ------------------------------------------------------------
  22.  
  23.     Scald lard and sugar with water, cool and add 2 beaten eggs, 1 cake   
  24.     yeast dissolved in lukewarm water. Add enough flour to make a stiff   
  25.     dough. Let rise 5 or 6 hours. Punch down and put in icebox. Will keep 
  26.     for 10 days and you can make them as often as you need them.          
  27.                                                                           
  28.     Source: Esta Null, Springbow Grange, Warren County, OH                
  29.  
  30.     *** Recipe Via Compu-Chef (tm) ***
  31.  
  32.