1 : Egg, separated
2 : tb Milk
50 : g Flour (1/2 cup less 1 Tbsp)
1 : ds Salt
10 : tb Liquid honey
Fat : Fat for frying
1/2 : lb Sausage; hot italian, casin
1/2 : c Oil; olive
1/2 : c Butter
12 : Mushrooms; large, sliced
2 : Garlic cloves; minced
1 : Green pepper; chopped
1 : c Green onions; chopped
1/4 : c Parsley; fresh minced
1/4 : c Basil ; fresh minced or 2 t
12 : oz Fettucine; green, cooked al
2/3 : c Parmesan cheese; grated
1 : c Sour cream
2 : Whole boneless,
-skinless : -skinless chicken breasts
-cut : -cut into 1/2" pieces
1 : tb Peanut oil
1 : md Onion, chopped
1 : Garlic clove, minced
28 : oz Can whole tomatoes,
0: 1
1: Dissolve sugar and yeast in 1/2 cup of the extra warm water
2: Set aside
3: 2
4: Meal the salt, vital wheat gluten, and shortening into the flour
5: 3
6: Add the remaining 2 cups of extra warm water to flour
7: Stir
8: 4
9: Add yeast mixture
10: 5
11: Kneed until all flour is blended and dough is elastic
12: More flour can be added if dough is too sticky
13: (You can kneed for awhile, let set for about 5 minutes and then come back to it
14: This makes it easier to kneed without incorporating more flour) 6
15: Let rise for 1 1/2 hours, punching down as needed
16: 7
17: Separate dough into two parts
18: Form into loaf size
19: Place in 2 greased loaf tins
20: 8
21: Let rise in tins until double
22: Bake at 350 F for 40 minutes
23: NOTES : This recipe will make approximately 15 buns
24: Divide dough into 15 parts
25: Roll into balls
26: Place in a 9 x 13 greased bake pan with tops down to coat with some of the shortening
27: Turn dough back right side up
28: Let rise until double and bake in 350 F oven for 25-30 minutes
29: For persons living at a lower altitude, increase the amount of yeast to 2 tablespoons (2 packages)
30: Recipe by: Iris Dunaway Posted to MC-Recipe Digest V1 #388 by hister@juno
31: com (Iris E
32: Dunaway) on Jan 25, 1997
33: