I was shocked at how good these rolls are. Usually when I make homemade bread it is pretty dense and only good right after I cook it. These rolls are very fluffy and are good even after they cool down.
- 4-1/2 teaspoons active dry yeast
- 1/2 cup warm water (110-115 degrees)*
- 2 cups warm milk (110-115 degrees)
- 6 tablespoons shortening
- 2 eggs
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 7 to 7 1/2 cups all-purpose flour
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJxY6YBaifkre2_evPC053TwIDqarYwShhs0iBbAuZRUDs5aeezf2kEA3rLioaAJrkorbuqzJp3gfR1Khyphenhyphen0hIY5BZTiZQyjo2Rf6Pu6-FVYfPOIKrmPnYFXH-tK-obtne7arrc_EFphL5/s200/exps27072_TH854207D8A.jpg)
Punch dough down. turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 20-25 minutes or until golden brown***. Remove to cool. Yield 2 dozen.
* Water warmer than this will kill the yeast and bread will not raise.
**Make sure your knead for the full time. Dough should look very smooth when finished.
***For extra yumminess, brush melted butter over the rolls.
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