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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. Ingredients:
1 cake yeast |
1/4 cup lukewarm water |
1/4 cup lard |
1-1/4 teaspoon salt |
2 tablespoons sugar |
1 cup boiling water |
1 egg |
3 cups sifted flour |
Directions:
1. Dissolve yeast in 1/4 cup water.
2. Place lard, salt and sugar in separate bowl then pour boiling water over ingredients.
3. Stir until dissolved.
4. When lukewarm add yeast mixture and with a wire whisk beat in egg.
5. Stir in flour to make a soft dough.
6. Place dough in large bowl then cover with plate and put in refrigerator for 2-1/2 hours.
7. Punch off small pieces with buttered hands and place in greased tins about 2/3rd full.
8. Cover top with melted butter.
9. Allow to rise 2 hours in warm place then bake 20 minutes at 425.
10. Take from tins right away.
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