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4 1/2 tsp. active dry yeast 1/2 c. warm water (110 degrees to 115 degrees) 2 c. warm milk (110 degrees to 115 degrees) 6 Tbsp. shortening 2 eggs 1/4 c. sugar 1 1/2 tsp. salt 7 to 7 1/2 c. all-purpose flour In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces. Shape each into a roll. Place 2-inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Remove to wire racks. Yields 2 dozen. I brush tops of rolls with beaten egg before baking to give a shiny golden appearance. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |