Ingredients
2 c. warm water
2 pkg. dry yeast
1/2 c. sugar
1 tsp. salt
2 Tbsp. molasses
1 envelope onion soup mix
1 egg, well beaten
6 c. unsifted flour
6 Tbsp. melted shortening
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Pasta roller and cutter for fresh pasta, laminated doughs
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Pasta roller and cutter for fresh pasta, laminated doughs
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Measure warm water into large bowl. Sprinkle in yeast. Stir to dissolve. Add sugar, molasses and onion soup. Add egg and 3 cups flour. Beat well. Add shortening and remaining flour. Beat well. On lightly floured board, knead bread until smooth. Cover and let rise in warm place until double in bulk, about 45 minutes. Punch down. Shape into rolls. Cover; let rise until doubled, about 45 minutes. Bake at 400° for 15 to 20 minutes. Brush tops lightly with melted butter. Makes 4 dozen.