1½ cups Hot water,
2-packs Active dry yeast,
⅓-cup Shortening, softened,
Place 2 cups flour and yeast in large mixing bowl; stir together to coat yeast with flour. Pour hot water, sugar, salt, shortening, and egg in beating at medium speed for 2 minutes. Stop mixer, add the rest of the flour, and stir in by hand. Scrape down side of bowl. Cover bowl and let rise until doubled in bulk. Grease 1½ dozen large muffin cups; stir down batter; spoon into muffin cups. Let rise until double. Bake at 400° for 12 to 15 minutes.
Makes 18 rolls
Note: Change these rolls up by making them quickly into sweet rolls. When taking hot rolls out of the oven brush them with butter, sprinkle with ground cinnamon, drizzle with powdered sugar icing or cool whip icing below and finally top with finely chopped pecans. You can always leave the nuts or cinnamon out or leave out both. Also, add extract flavoring of your choice to your icing before drizzling to give it a different and unique flavor.
8-ounces Vanilla Cool Whip®,
10-ounces White chocolate chips,
1-teaspoon Vanilla extract.
Place Vanilla Cool Whip® in microwave for 30 seconds; add white chocolate chips and vanilla extract; place back in microwave cook on high for one minute. Remove from microwave and stir. Place cool whip container back in microwave for another minute; remove and stir until smooth. Use right away or cover and store in refrigerator; reheat when using later.
Makes about 2 cups
Visit www.cristiescookin.com to find more recipes, unique spices and other fun things.
Cooking lessons for Cristie began at 8 years old with the best teacher in the world - her Mom! Later, she cooked for the restaurant the family owned, and her love of the “trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com