2 Yeast Cakes (4 1/2 t. Dry Yeast)
2 1/2 C. Lukewarm Milk
3 1/2 T. Sugar
5 T. Shortening
1 T. Salt
2 Eggs
7-8 C. Flour
Heat milk in saucepan to lukewarm. Dissolve yeast in the water. Add Shortening, Sugar and Salt to milk while heating. Put milk mixture in mixer and start stirring the mixture. Add 1-2 cups flour then add yeast. Add eggs and beat until thoroughly mixed. Replace whisk with dough hooks and add 3 1/2 cups more flour. Slowly add flour until the dough starts to stick together. (Remember the less flour you use the lighter your rolls will turn out.) Knead dough for 5 minutes. Put dough in a greased bowl and turn the dough over once so that the dough has a little oil on top. Cover with plastic wrap sprayed with Pam. Let rise 1 hour. Shape into rolls, place on tray and cover with sprayed plastic wrap. Let rise until double in size. Bake at 375 degrees for 15-20 minutes.
Note: Dough can be formed into parkerhouse rolls, crescent rolls, cloverleaf, or pinched off.
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