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Jiffy Rolls


  • 2 pkgs. dry yeast
  • 1 cup warm water
  • 1/3 cup salad oil
  • 1-1/2 Tablespoons sugar
  • 2 teaspoons salt
  • 1 egg, well beaten
  • 3 to 3-1/2 cups all purpose flour


This is an excellent make-and-serve roll.

Dissolve yeast in warm water.

Stir in oil, sugar, salt and egg.

Stir in flour, one cup at a time, until soft dough is formed.

Turn onto lightly floured surface; knead until smooth, adding small amounts of flour as needed to keep dough from being sticky.

Cover with clean towel; let rest 15 minutes.

Roll dough into rectangle, brush with melted butter and roll up as jelly roll; slice into pieces about 1 inch thick.

Place each piece in buttered muffin tins, cover; let rise 30 minutes.

Bake at 400° 10-12 minutes (until lightly browned).

Take pans from oven; brush rolls with melted butter.

Makes 1-1/2 to 2 dozen.


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