Yeast Rolls 1/2 cup, cup of sugar 1/2 cup of warm water (105 to 115 degress F) 2 packages of active dry yeast 2 teaspoons of salt 1/3 cup solid vegetable shortening 1 cup of cold water 1 egg, well beaten 4 1/2 cups all-purpose flour 2 tablespoons butter, melted DIRECTIONS In a large bowl,add a pinch of sugar to warm water. Sprinkle the yeast over the top and let stand untill foamy, about 5 minutes. Stit to dissolve yeast. Beatin the remaining sugar, salt, shortening, cold water, and egg untill beaten. On low speed, beat in 2 Cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time,to make soft dough. Place the dough in a well greased bowl and turn to coat the dough. Cover with a towl and let rise untill doubled in bulk, about 1 1/2 hour Pinch the dough down and refigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough onto a floured surface. Pull off piecesof dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 preparec pans. Brush with butter. Let rise in a warm place for 1 hour or untill doubled. Preheat oven to 425 degrees F. Bake the rolls untill well browned on the top, about 15 minutes. Transfer the pan towire racks to cool for 5 minutes
Posted on: Wed, 28 Aug 2013 15:38:04 +0000
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