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Category   Desserts - Breads
Sub Category   None

2 pkg. active dry yeast
1/2 c. warm water (110-115 F.)
3/4 c. warm milk
3 Tbs. sugar
3 Tbs. melted shortening
1 1/2 t. salt
1 egg
3 to 3 1/2 c. all purpose or bread flour

This recipe is used to serve banquets at K-State. You can mix the bread in a bread maker and then raise it in a separate bowl. Dissolve yeast in warm water. Add milk, sugar, shortening and salt. Mix together. Add 2 c. flour and beat thoroughly for several minutes. Add enough more flour to form a soft dough. Knead until smooth and elastic. Return to mixing bowl. Cover with plastic or place bowl in a large plastic bag. Allow to rise until doubled or about 45 minutes. Punch dough down to remove all air. Divide into 18 equal pieces. Make a ball and dip each piece in melted margarine and roll in cinnamon-sugar-nut mixture (see below). Place in prepared large angel food or bundt pan. Cover. Let rise about 30 min. or till doubled. Bake in a pre-heated 350 F. oven 30-40 minutes. Cool 20 minutes. Remove from pan and place with top side, upright. Cool on wire rack. Place whole maraschino cherries on top in the space between rolls for garnish.
Preparation of pan and rolls- Melt 1/2 c. margarine. Mix together on sheet of wax paper 3/4 c. sugar, 1/2 t. cinnamon, 1/2 c. finely chopped nuts. Coat angel food pan or bundt pan well with melted margarine and sugar-nut mixture. Extra sugar or margarine may be sprinkled on top of crown before baking.

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