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Home-made Yeast Rolls

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These rolls are so soft & tasty. Fresh home-made rolls from Grandma’s oven, right to your kitchen table…Enjoy


3 1/4 cups all-purpose flour
1 packet of dry active yeast (rapid rise) (please see bottom note if you are using the highly active yeast)
1 1/4 cups milk
1/4- 1/2 cup sugar
1/4 cup of butter flavored shortening (Butter flavored shortening makes these rolls taste sooo good. If you use regular shortening the flavor will be really basic and taste like…well…bread.)
1 egg
1 teaspoon salt

Preheat oven to 400 degrees

Step 1.) In a large bowl, add 1 1/4 cup flour & yeast. Mix with whisk until combined. Set Aside

Step 2.) In a saucepan, over medium heat, add milk, sugar and shortening. Stir constantly until shortening has melted. Do not boil. (check on the back of your yeast package to see how hot this liquid needs to be. It’s usually between 115-130 degrees F. USE A COOKING THERMOMETER IF NEEDED )

Step 3.) Pour milk mixture into flour mixture.

Step 4.) Add in the egg

Step 5.) Beat on low-speed for 1 minute and then on high-speed for three minutes. (this will help get them light and fluffy)

Step 6.) Next, add in the salt and the rest of the flour (2 cups)

Step 7.) Use your hands or a rubber spatula to mix in the flour until a soft ball of dough forms.

Step 8.) Grease a bowl with vegetable oil and place the ball of dough into it. Cover and refrigerate for at least 2 hours.

Step 9.) Remove from refrigerator & punch down the dough with your fist to release the air.

Step 10.) Spread a thin layer of melted butter in the bottom of a 9 X 13 pan.

Step 11.) Take a chuck of dough and form it into your desired shape. (Dip the dough in butter or brush on the butter. ) and place it into the pan.

Step 12.) Next cover the pan with a thin kitchen towel and let sit in a warm place for at least 1-1 1/2 hours. (wait to bake them until you are ready to serve your meal so they will be piping hot! They don’t mind hanging out)

Step 13.) Bake for 10-14 minutes or until golden. Keep an eye on them after 10 minutes. When they come out of the oven brush them with butter. I like to use a light mixture of honey & butter. Yummy!

NOTE* If you using Rapid Rise “Highly active” yeast skip the refrigeration step and let the dough rise in a covered bowl for 10 -15 minutes in a warm place. Proceed with the rest of the recipe. Highly active yeast replaces the first rise.


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