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|Dry yeast||2 Tablespoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Eggs||4 , beaten|
|Whole milk||2 Cup (32 tbs) (Warm)|
|Flour||5 Cup (80 tbs)|
|Evaporated whole milk||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs), melted|
|Margarine||1⁄2 Cup (8 tbs), melted (1 Stick)|
Serving size: Complete recipe
Calories 5911 Calories from Fat 2224
% Daily Value*
Total Fat 251 g386%
Saturated Fat 68.6 g342.8%
Trans Fat 13.5 g
Cholesterol 965.3 mg
Sodium 4669.9 mg194.6%
Total Carbohydrates 790 g263.4%
Dietary Fiber 23.2 g92.7%
Sugars 302.5 g
Protein 133 g266.9%
Vitamin A 118.2% Vitamin C 8.4%
Calcium 140.7% Iron 213.3%
*Based on a 2000 Calorie diet
Let stand for 15 minutes.
Stir in the eggs, warm whole milk and flour; let rise, covered, for 15 minutes.
Stir in the remaining 3/4 cup sugar, evaporated whole milk, salt, shortening and margarine and mix well.
Add enough flour to make a very soft dough, about 7 cups.
Knead on a floured surface until soft and elastic.
Place in a greased bowl, turning to coat the surface.
Let rise, covered, in a warm place until doubled in bulk.
Punch the dough down.
Arrange the dough by tablespoons on a greased baking sheet.
Brush the tops with melted butter and let rise until doubled in bulk.
Top with canned apple, cherry or blueberry pie filling.
To make an apricot filling, soak dried apricots overnight in enough water to cover and cook until soft; drain and mash, adding sugar to taste.