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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Anna Towarnicki
  • 1 cup lukewarm milk
  • 1â�„4 tsp. salt
  • 2 TBS sugar
  • 1 package yeast
  • 1 egg
  • 2 TBS vegetable oil, plus more as needed
  • 3 cups plain flour, plus extra for dusting
Stir together the milk, salt and sugar until dissolved; add yeast. Let stand for about 10 minutes. Add the egg, vegetable oil and 2 cups of the flour. Mix with a wooden spoon until smooth. Add the remaining flour and beat until very smooth. Top with a little oil, scrape the wooden spoon and sides of the bowl with a spatula. Turn dough in the bowl; let rise for 30 minutes.
Place the dough on a lightly floured surface and knead 5-6 times. Roll out to 1�2-inch thickness and cut into 2-inch rolls. Put rolls on a lightly oiled cookie sheet and put in a cold oven. Heat the oven to 350 degrees and bake for 20 minutes or until lightly browned. Brush with cooking oil.
Makes 16 rolls.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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