Printer FriendlyHomeGRANNY’S ROLLS 2 cups warm milk 6 tablespoons vegetable shortening or margarine 2 teaspoon salt ˝ cup white sugar 2 teaspoons dry yeast 1 eggs 6-7 cups flour Heat milk, shortening, salt, and sugar in a glass bowl in the microwave or in a pan on the stove until shortening is melted. Cool to lukewarm temperature and then stir in yeast. Use care as hot temperatures will kill the yeast. Allow to stand for five minutes or until yeast has dissolved and froths to the top. Stir in five cups of flour. Let dough rest for five minutes. Place remaining flour on a clean counter and turn dough out of bowl and knead with your hands by pulling dough from the edges toward the center and pushing down with the palms of your hands. Work the remaining flour into the dough forming a soft ball. (Use your judgment. Too much flour will make your rolls tough and too little will cause them to be dry and crumbly.) Place dough back in the bowl, cover with a plate or lid and let rise in a warm area until dough swells to about double in bulk then punch down. Let rise a second time but don't punch down. Turn dough out onto a lightly floured surface and roll into a flat round circle about 1/2 inch thick. Cut into small circles with a cookie cutter or bottle lid. Dip each piece in melted butter and fold in half. Let rise in pan until rolls have doubled and your finger leaves a slight indentation when you gently touch the top. Bake 350 F for 10-15 minutes or until golden brown. |
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