Have you ever made rolls from scratch? The old school way, like our grandmothers did?
Well if you haven't, you're missing out. While they're not something I make weekly, I do like to include this recipe in my holiday meal planning.
I find the most important step in all bread making is to accurately follow the directions. Be precise -- measure twice. Oh, I really have become my mother.
Also, using a thermometer will help you get your liquid temperatures correct. You don't want the milk or water in this recipe to be too cool or too hot.
And my final suggestion is to use Butter Flavored Crisco for the shortening. It gives an unmistakably rich, buttery flavor to the rolls. This may be why I don't find it necessary to brush the tops with butter before baking, but if you have a few minutes to spare, the butter does gives the rolls a more golden brown appearance.
I predict that with their soft, melt-in-your-mouth texture, these rolls are sure to be a huge hit at your next gathering.
Give them a trial run with this week's Sunday dinner and see if you're not putting them on the menu for Thanksgiving.
Good luck and happy roll making.
2 (.25 ounce each) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees )
1/2 cup sugar
1/4 cup butter flavored shortening (Crisco)
2 teaspoons salt
5-1/2 cups all-purpose flour
*melted butter to brush on top, optional
In a mixing bowl, dissolve yeast in water. Just two of the packages.
Beat in milk, sugar, egg, shortening and salt and 2 cups of flour until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Roll into 90 balls; place three balls each in greased muffin cups.
Cover and let rise until doubled, about 45 minutes.
If desired, gently brush with melted butter.*
Bake at 375 degrees F for 12-14 minutes or until golden brown.
Cool on wire racks.
Makes 30 rolls.
* I used to always do the "brush with butter" thing because my mom did, but at least twice now I've skipped that step and they're really just as good.