3 dozen

How to Make It

Step 1

Combine water, shortening, and 1/4 cup sugar; stir until shortening melts. Cool to lukewarm (105° to 115°).

Step 2

Dissolve yeast and 1/2 teaspoon sugar in 2 tablespoons warm water; stir well. Let yeast mixture stand 5 minutes or until bubbly. Add yeast mixture to shortening mixture, stirring well. Stir in egg.

Step 3

Combine flour and salt, stirring well. Gradually add flour mixture to yeast mixture, beating well. Cover; refrigerate at least 2 hours or overnight.

Step 4

Punch dough down. Let rest 5 minutes. Heavily grease miniature muffin pans. Shape dough into 1-inch balls; place one ball in each muffin cup. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk. Bake at 350° for 10 minutes or until golden brown.

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