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Ingredientes
- 2 env active dry yeast - (1/4 ounce)
- 1 c. sugar divided
- 2 c. hot water (100 to 110 degrees)
- 1 c. butter or possibly margarine melted
- 6 lrg Large eggs lightly beaten
- 1 1/2 tsp salt
- 8 1/2 c. all-purpose flour - (to 9 1/2)
Direcciones
- Stir together yeast, 2 Tbsp. sugar, and 2 c. hot water in a 4-c. glass measuring c.; let stand 5 min.
- Stir together yeast mix, remaining sugar, and butter in a large bowl; stir in egg and salt. Gradually stir in sufficient flour to make a soft dough. Cover and refrigerate8 hrs.
- Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface, and roll into a 12-inch circle. Cut each circle into 12 wedges. Roll up each wedge, starting at wide end; place on greased baking sheets. (Rolls may be frzn at this point.) Cover and let rise in a hot place (85 degrees), free from drafts, 2 hrs or possibly till doubled in bulk.
- Bake at 400 degrees for 10 min or possibly till golden brown.
- This recipe yields 4 dozen.
- Comments: If unbaked rolls are frzn, place frzn rolls on ungreased baking sheets. Cover and let rise in a hot place (85 degrees), free from drafts, 2 hrs or possibly till doubled in bulk. Bake as directed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 12 servings | |
| Calories 575 | |
| Calories from Fat 166 | 29% |
| Total Fat 18.93g | 24% |
| Saturated Fat 10.66g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 440mg | 18% |
| Potassium 251mg | 7% |
| Total Carbs 86.69g | 23% |
| Dietary Fiber 3.6g | 12% |
| Sugars 17.09g | 11% |
| Protein 14.67g | 23% |
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