MAMA'S DINNER ROLLS |
|||
Melt in your mouth, no-knead Yeast Rolls. The dough will keep for several days in the refrigerator. Makes 5 to 6 dozen rolls |
|||
|
|
|||
| 1 envelope | Active dry yeast | 1 envelope | |
| 1 cup | Lukewarm water | 250 mL | |
| 1 cup | Boiling water | 250 mL | |
| 1 cup | Shortening | 225 grams | |
| 2 | Eggs, well beaten | 2 | |
| 1 tbsp. | Salt | 15 mL | |
| 1/4 cup | Sugar | 50 mL | |
| 5 - 6 cups | All-purpose flour | 1.3 - 1.5 L | |
| Butter | |||
|
|
|||
Dissolve the yeast in the cup of lukewarm water. Pour the boiling water over the shortening in a large bowl, melting the shortening. Stir until cool.. Add the yeast mixture, eggs, salt and sugar. Add 3 to 4 cups of the flour to the liquid mixture, using an electric mixer to beat until smooth and creamy. Stir in the remaining flour (up to 6 cups total), then cover tightly and refrigerate for at least 4 hours. Spoon desired amount of the dough onto a floured surface and pat to a 1/2 inch [1 cm] thickness. Cut circles with a 2-1/2 inch [6 cm] glass. Fold each circle in half with a small pat of butter inside and pinch ends together. Place the rolls in a large greased 2-inch [5 cm]-deep baking pan. Let rise, covered with plastic wrap, for 1-1/2 to 2 hours or until double in bulk. Bake in preheated 400°F [200°C] oven for 10 minutes or until golden.
|
|||