Mrs. Sallie Odom’s Rolls

Kathryn Nutt, Lillie School

  • 2 package yeast
  • 1 pint (2 cup) warm water
  • 1/2 cup sugar
  • 3 tsp salt
  • 1/4 cup dry eggs
  • 1/2 cup dry milk
  • 4 cup flour
  • 1/4 cup shortening, melted

Place yeast, warm water and sugar in mixing bowl. Combine salt, eggs, dry milk and flour. Add melted shortening and dry mixture to the liquid in the mixing bowl. Add more flour if needed. Mix until the dough turns loose from the bowl. Pinch immediately using grease on your hands. Place in well greased muffin tins or on baking sheet and let rise until almost double in size.

Bake at 375° for 15 to 20 minutes. Brush with melted butter when removed from oven.

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