Arbuckle Mountains Onion Rolls |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 dozen | |||||||||
| INGREDIENTS: | ||
| 1 pkg yeast, dry or compressed | 6 tbsp sugar | 1-3/4 tsp salt |
| 1/4 cup shortening | 3/4 cup warm water | 3/4 cup scalded milk |
| 5 to 5-1/2 cups flour | 1 pkg dry onion soup mix | |
| 1 | Soften yeast in 3/4 cup water. Add other ingredients except flour and mix. Add flour, beating thoroughly after each addition. Turn onto bread board and knead until smooth. Let rise until double in bulk. Roll 1/2-inch thick. Cut into desired sized rolls. Let rise until double in bulk. Bake in 450 F. oven 15 to 18 minutes. |