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I REFRIGERATOR ROLLS
For Th£
HOLIDAY WEEKEND To 1 cup warm water, add >4cup sugar, 1 teaspoon salt. 5 tablespoons shortening, 1 cahe yeast (which has been softened in 2 tablespoons warm water). Add 1 egg, 2 cups TRIPLETT'S FLOUR, beat well, stir in 2V4-3 more cups flour—enough to make the dough easily handled. Knead for 10 minutes. Store in refrigerator. Keeps for 2-4 days. To bake, shape into rolls, let rise in a warm place (80 to 85°) for 45 minutes to 1 hour. Heat oven to 425° and bake 12 to 15 minutes.
TRIPLETT MILLING COMPANY CULPEPER. VIRGINIA
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