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2 egg whites
1/2 c. oil
1/2 c. sugar
1 tsp. salt
1 pkg. yeast, dissolved in 1/4
c. warm water
1 c. lukewarm water
4 c. flour

Stir all ingredients together in order given: egg
whites, oil, sugar, salt, yeast, water and flour. Dough will
appear sticky. Refrigerate at least 12 hours (will keep up to
48 hours). Roll into desired shape for tea rings, cinnamon
rolls and hot rolls. Use your choice of fillings.
My favorite, walnut filling for braided nut roll: Blend
together 2 1/4 cups ground English walnuts, 6 tablespoons
sugar, 9 tablespoons melted margarine and 3/4 teaspoon vanilla

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