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Penny Rolls

Recipe of Elizabeth Whalen

2 yeast cakes

1 egg

2 cups milk, warm

2 tbsp. butter (generous)

1 tsp. salt

1/2 cup sugar

7 cups sifted flour

Break yeast in a cup and break on top of it. In another pan, mix milk and butter. Add salt and sugar. Let this mixture heat to point of thoroughly melting butter. Let this second mixture cool to bland temperature (lukewarm). Then beat egg and yeast until smooth and add to milk mixture. Stir thoroughly. Add flour to mixture, 2 cups at a time. Stiffen up with a wooden spoon and add as much flour as possible. Let rise until double in size, 4-5 hours, out of draft. Roll out 1/4" to 1/2" thick. Put in pans and let rise until double in size. Spread with melted butter and bake in a moderate oven.

Submitted by Fred Smoot

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