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- 1-1/4 cups (300 ml) scalded milk
- 2-1/2 tbsp (35 ml) sugar
- 2 pkg. active dry yeast
- 3-1/4 cups (775 ml) sifted flour
- 1-1/2 tsp (7 ml) salt
- 1/4 cup (60 ml) shortening
- 1/4 cup (60 ml) warm water
- About 1 1/2 hrs. before dinner:
- Into scalded milk in large bowl stir sugar, salt, and shortening.
- Cool till luke warm.
- Sprinkle or crumble yeast into warm water in measuring cup.
- Stir till dissolved. Stir in milk mixture.
- Add flour and stir til blended about 1 minute.
- Cover with wax paper and a clean towel.
- Let rise in warm place till doubled in bulk.
- Stir well, beat vigorously (1/2 minute).
- Fill greased muffin pan 2/3 full.
- Bake at 400 about 25 minutes.
- Remove from pan while hot.
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