December
1/2 c. flat beer
1 pkg. dry yeast
1/2 c. evaporated milk
1 T. sugar
1 1/2 t. salt
2 1/2 c. all-purpose flour
2 T. oleo
Heat beer until warm, not hot, and place in a large mixing bowl. Sprinkle yeast on top, let stand 10 minutes.
Stir in oleo, stir well, then add remaining ingredients. Turn onto a lightly floured board and knead 10 minutes or until smooth and stretchy. Place in a large greased bowl. Turn to coat dough. Cover and let rise in a warm place 1 hour. Punch down and shape into 12 balls. Put into greased muffin tin. Let rise 30 minutes in a warm draft free area. Bake 10 minutes at 425*.
Election year is that period when politicians get free speech mixed up with cheap talk...J. B. Kidd
1/2 c. flat beer
1 pkg. dry yeast
1/2 c. evaporated milk
1 T. sugar
1 1/2 t. salt
2 1/2 c. all-purpose flour
2 T. oleo
Heat beer until warm, not hot, and place in a large mixing bowl. Sprinkle yeast on top, let stand 10 minutes.
Stir in oleo, stir well, then add remaining ingredients. Turn onto a lightly floured board and knead 10 minutes or until smooth and stretchy. Place in a large greased bowl. Turn to coat dough. Cover and let rise in a warm place 1 hour. Punch down and shape into 12 balls. Put into greased muffin tin. Let rise 30 minutes in a warm draft free area. Bake 10 minutes at 425*.
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