Recipe - Batter Rolls

3 One fourth cup Allpurpose flour
1 pack Dry yeast
One half cup Shortening
1 One fourth cup Milk
One fourth cup Sugar
1 Egg
1 tablespoon Poppy seed
1 teaspoon Salt

In large mixing bowl combine 2 cups flour with yeast. Heat milk,
shortening, sugar & salt until warm (115120 degrees). Stir constantly to
melt shortening, add to dry mixture in mixing bowl, add egg & beat at low
speed with mixer for 30 seconds scraping bowl. Beat for 3 minutes at high
speed. At low speed, beat in remaining flour until batter is smooth (about
2 minutes). Cover, let rise in a warm place until batter doubles (about 1
hour). Stir down with a wooden spoon, let rest for 5 minutes. Drop batter
by tablespoon into greased muffin pans, filling One half full. Let rise until
batter doubles, about 30 minutes. Brush tops with milk, sprinkle with poppy
seeds. Bake at 400 for 1215 minutes. Makes 20 rolls.

MRS LEE (JOAN) FLOWERS

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.