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Lamberts Rolls

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Ingredients

  • 1 t sugar
  • 2 1/4 t (1 PACK) ACTIVE DRY YEAST
  • 1/4 c WATER(110-115)F
  • 1 C MILK (110-115)
  • 1/4 /C (1/2 STICK) MELTED BUTTER
  • 1/4 C SUGAR
  • 1 EGG SLIGHTLY BEATEN
  • 1 t SALT
  • 4 C ALL PURPOSE OR BREAD FLOUR

Details

Preparation

Step 1

IN SMALL BOWL, COMBINE THE TEASPOON OF SUGAR ,THE YEAST AND THE WATER-ALLOW TO FOAM-5-10"

MIX THE WARM MILK, MELTED BUTTER,SUGAR, EGG AND SALT.ADD THE YEAST MIXTURE AND STIR

STIR IN 3 C FLOUR, STIR OR KNEAD IN ANOTHER C OF FLOUR-MIX FOR 5-10 '

PLACE DOUGH IN GREASED BOWL-RISE 60-90"

DIVIDE DOUGH INTO 24 BALLS

PLACE 2 BALLS INTO EACH BUTTERED MUFFIN TIN

COVER WITH SURAN WRAP-REST 45 "
BAKE AT 350- 20-25MINS

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