Yeast Rolls
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
46
Spice
39
Sweetness
51
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Sugar (plus a pinch)1 cup
Water (cold)2 tsps
Salt4.5 cups
All-Purpose Flour2 tbsps
Butter (melted)Directions:
1
In a large bowl, add a pinch of sugar to the warm water
2
Sprinkle the yeast over the top and let stand until foamy, about 5 minutes
3
Stir to dissolve yeast
4
Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended
5
On low speed, beat in 2 cups of flour and beat for 2 minutes
6
Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough
7
Place the dough in a well-greased bowl and turn to coat the dough
8
Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours
9
Punch the dough down and refrigerate for 2 hours
10
The dough will almost double in bulk
11
Grease 2 (9-inch) cake pans
12
Turn the dough out onto a floured surface
13
Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls
14
Place 12 rolls, sides touching in each of the 2 prepared pans
15
Brush with butter
16
Let rise in a warm place for 1 hour or until doubled
17
Preheat oven to 425 degrees F
18
Bake the rolls until well browned on the top, about 15 minutes
19
Transfer the pan to wire racks to cool for 5 minutes