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Results 21 - 30 of 478 for self-rising flour yeast rolls
Mix cake mix and yeast with warm water. Add flour, work flour in. Pour ... Cover bowl. Let rise double in size. Then punch ... Divide in half. Roll out to about 1/4 inch ... powdered sugar glaze over.
22. SPOON ROLLS
Place yeast in warm water. Cream sugar ... egg. Add yeast, flour and mix well. Drop into ... Makes 2 dozen. In memory of my father, Harvey Henry.
Dissolve yeast in warm water and mix ... muffin tins and bake at 350°F. This batter will keep well in the refrigerator if kept well covered.
Mix yeast with warm water. Add sugar, then ... cooled butter. Add flour in portions as you mix well. Bake at 375 degrees in greased muffin pan.
Cut Crisco into flour. Add sugar and buttermilk, mix with spoon. Dissolve yeast in warm water; add to flour mix. Make into rolls and let rise 30 minutes. Bake at 450°F ... out of the refrigerator.
Mix the warm water, sugar and yeast. Set aside. Mix milk, oil and flour. Add yeast mixture. Beat ... refrigerator. Bake what you need at a time.
Preheat oven to 400°F. In a large bowl dissolve yeast in 1 cup of hot ... and egg. Add flour 1 cup at a time, ... refrigerator for about 3 days.
28. SPOON ROLLS
Dissolve yeast in water. Mix together in ... muffin tins and bake at 425°F for 20 minutes. Can be stored in refrigerator for several days.
Put flour in sifter and add sugar. ... mix well. Put yeast in cup with warm water. ... warm place. Let rise until doubled. Punch down. Make into rolls of desired size and shape. ... or 2 medium loaves.
30. SPOON ROLLS
Preheat oven to 350°F. Dissolve yeast in warm water. Mix sugar ... yeast mixture and flour. Mix thoroughly. Keep in ... or until golden brown.
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