Breads and Rolls
Looking at Cooking and Garden Jobs with Mildred Swift

Mrs. Ethel Fuller

• 1 pint milk
• 1/2 cup sugar
• 5 1/2 tablespoons corn oil
• 1 1/2 teaspoons salt
• 1 egg beaten light
• Flour to make a stiff dough
• 1/2 cup lukewarm water
• 2 packages yeast
• 1 tablespoon sugar

In your large electric mixer bowl, place the 1 tablespoon sugar, yeast, lukewarm water. Let yeast dissolve. Add all ingredients, adding flour gradually, beating constantly on low speed. Add flour to make a stiff dough (not too much). Let dough rise until double in size. Make out rolls in your favorite size. Brush tops with butter. Freeze on cooky sheets. The next morning, place in refrigerator bags. The pre-freezing is to keep the rolls from sticking together. When ready to bake, take rolls out and let them double in size. Bake at 375 degrees until brown.

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