| HURRY-UP BATTER ROLLS |
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Makes 20 rolls3-1/4 cups sifted flour 1 package active dry yeast 1-1/4 cups milk 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1/4 cup sugar 1-1/4 teaspoons salt 1 egg Melted CRISCO all-vegetable shortening 1 tablespoon poppy seed In mixing bowl, combine 2 cups of the flour and yeast. In saucepan, heat milk, Crisco, sugar, and salt just till warm (150ºF-200ºF), stirring till Crisco almost melts; add to dry mixture. Add egg. Beat with electric mixer at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, beat in remaining flour till batter is thoroughly mixed. Cover; let rise till double, about 1 hour. Stir down and beat thoroughly with wooden spoon. Let rest 5 minutes. Drop batter by tablespoons into greased muffin pans, filling half full. Cover; let rise till double in size, about 30 minutes. Preheat oven to 400ºF. Brush tops lightly with melted Crisco; sprinkle with poppy seed. Bake at 400ºF till done, 12 to 15 minutes. |
