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HOT ROLLS Refrigerator Rolls To 1 cup warm water, add *4cup sugar, 1 teaspoon salt, ! tablespoons shortening, 1 cake yeast (which has been softene< in 2 tablespoons warm water). Add 1 egg, 2 cups TRIPLETT’! FLOUR, beat well, stir in 2 Vi-3 more cups flour—enough t< make the dough easily handled. Knead for 10 minutes. Store ii refrigerator. Keeps for 3-4 days. '/ To bake, chape into rolls, let rise in a ^arm place (80 to 85°] for 45 minutes to 1 hour. Heat oven to 425° and bake 12 to II minutes. • r; BAKE THEM WITH TRIPLETTS Better Flour
TRIPLETT MILLING COMPANY CULPEPER. VIRGINIA ‘
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