2 pkgs. dry active yeast
1 1/4 c. warm water, divided
3 eggs, well beaten
1/2 c. shortening
1/2 c. sugar
4 1/2 c. flour
3 tsp. salt
Soften yeast in 1/4 c. warm water. In a separate bowl, combine eggs, shortening, sugar, 1 c. warm water, 2 1/2 c. flour, and salt; add softened yeast. Beat until smooth. Add remaining flour to make a soft dough, blending well. Cover and allow to rise until double. Punch down and place in refrigerator overnight. Three hours before baking, roll out by dividing dough in half. Roll each half into a rectangle 1/2 inch thick. Spread with butter. Roll up jelly roll style and cut into 1-inch slices (or shape into Parker House rolls). Place in greased muffin tins, cut-side down. Cover and allow to rise three hours before baking and 400 for 12-15 minutes. Makes 36 rolls.
Alysia Duke
Montclair, Virginia
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