Tuesday, October 7, 2008

Shauna's Rolls

Dinner rolls

Activate 2 packages of yeast in 2 cups of very warm water, for about 5 mins. (4 1/2 tsp yeast is equal to 2 pkgs)

In a large bowl, or kitchen aid type mixer add:

1/3 c. crisco (not butter flavored) I use a generous 1/3 cup.
1/2 c. sugar
1 tsp. salt
2 eggs

Mix until well combined and smooth.

Add yeast mixture and about 4 cups of flour. Mix until smooth, on low setting.

Place dough hook onto mixer and slowly continue to add flour until it forms a "just sticky" dough. You'll need to mix it for about 5-8 mins. on low. It usually take about 3 more cups of flour.

Cover and let rise in a warm place for about 2 hours, or until dough doubles. (It takes longer on muggy/rainy days). You can also put the dough into a large greased/sprayed Tupperware container and let it raise for up to 24 hours in your fridge. Just let it sit out for awhile until it warms up, before you roll it into balls.

Punch down dough/knead until the bubbles are gone, and then form dough into 1 1/2 -2 inch balls and place on sprayed/greased cookie sheet. Place balls about 2 inches apart. Cover and let rise again, until doubled. (about an hour and a half).

Preheat your oven to 350 and bake for 13-16 mins. until golden brown on top

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