What kind of shortening do I use and how do I add it to my dry ingredients?
*****************************************
I'm guessing that this is the recipe you are referring to: Rapid Rise Yeast Rolls
Since this isn't my recipe, it was submitted by a reader, I'm going to have to give you my best guess. I'm sure they are referring to vegetable shortening and my best guess would be melted and cooled a little. You don't want the shortening to be too hot or it will kill the yeast and your bread won't rise.
Join in and write your own page! It's easy to do. How? Simply click here to return to questions .
Dec 11, 18 03:03 PM
Oct 31, 17 11:13 AM
Oct 31, 17 11:12 AM