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Instructions |
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In large mixing bowl dissolve yeast in warm water. Add milk, shortening, eggs, sugar, salt and 3 cups of flour. Beat until smooth. Stir in remaining flour to form a soft dough.
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Turn onto a floured surface; knead until smooth and elastic, about 6-8 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.
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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 or in muffin tins. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 20-25 minutes or until golden brown. Brush with butter if desired. Remove to wire racks.
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Extra rolls can be frozen. To reheat- Preheat oven to 350 degrees. Place rolls on baking sheet. Bake for about 10 minutes or until warm.
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Originally Submitted
4/25/2013
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