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Ingredientes
- 5 c. Flour
- 1 env dry yeast
- 1/4 c. Luke-hot water
- 1/3 c. Sugar
- 1 tsp Salt
- 1/2 c. Margarine
- 1 c. Ice water or possibly mixed with lowfat milk
Direcciones
- Dissolve dry yeast in the 1/4 c. luke-hot water. Mix all of the above, including the yeast/water mix, till hard. Place in refrigerator over night. Next day, shape into round walnut-size balls. Put 3 balls in each c. of greased muffin pan. Let raise till higher than the top of the muffin pan. Bake at 350 degrees for 20 min. Tops may be brushed with butter or possibly margarine if you like. The unbaked dough can be kept in the refrigerator for 2 weeks.
- This is a recipe handed down on my MILs side of the family. Aunt Ann made them first, then Aunt Mary Mechling, and finally my MIL, Jo Beers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 863 | |
| Calories from Fat 219 | 25% |
| Total Fat 24.84g | 31% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 4.23g | |
| Cholesterol 0mg | 0% |
| Sodium 859mg | 36% |
| Potassium 350mg | 10% |
| Total Carbs 139.48g | 37% |
| Dietary Fiber 6.1g | 20% |
| Sugars 17.07g | 11% |
| Protein 19.58g | 31% |
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