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Mrs. Copple's Rolls

(by Carmen Fields)


2 cakes Fleischmann’s yeast

1/2 c. Crisco, melted

1/4 t. salt

1 1/8 c. warm water

3/8 c. sugar

3 eggs, well beaten

5 c. flour, plus additional

1/4 c. melted butter

Dissolve yeast in 2 T. water with 2 T. sugar.

Add melted Crisco, remaining warm water and sugar, and eggs.

Add salt.

Stir in 5 c. flour, and knead to form a stiff dough, adding more flour if necessary.

Let rise until light (about 3 1/2 hours).

Punch down the dough, and roll out to a thickness of about 1/2 inch.

Cut into wedges, then fold over, Parker House style, or shape into round rolls, about 2 - 3 inches, and let rise 1/2 hour more.

Preheat oven to 350 F.

Place on a greased cookie sheet, and brush tops with melted butter.

Bake about 10 – 15 minutes, until browned.

Makes approximately 18 rolls.


(Read Going Home, the story that accompanies the recipe.)

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