Prep 2 hrs 30 mins
Cook 12 mins
This recipe comes close to the wonderful rolls that Morton's Tea Room served.
- 3 1⁄2 cups bread flour, approximately,divided
- 1 tablespoon active dry yeast
- 1⁄4 cup warm water
- 1⁄4 cup granulated sugar
- 1⁄4 cup solid shortening (Crisco)
- 1 teaspoon salt
- 1 cup scalded milk
- 1 brown egg, slightly beaten
- 1⁄2 cup sweet unsalted butter, melted (Tillamook)
- Grease a glass bowl and baking pans and set aside.
- Sift flour three times, then measure.
- Set aside.
- Soften yeast in warm water, then set aside.
- Slightly beat the egg, then set aside.
- In a large bowl (not the greased one), combine sugar, shortening and salt.
- Stir in hot milk until sugar and salt are dissolved and shortening is almost melted.
- Let cool to lukewarm and add softened yeast, egg and 2 cups of flour.
- Beat well by hand, gradually adding remaining flour or enough to make a soft dough.
- Place dough on floured surface and knead 1 to 2 minutes.
- Place dough in greased glass bowl and cover.
- Let rise for about 1 1/2 hours, or until doubled in size.
- Punch down.
- Turn out onto lightly floured surface and roll out to desired thickness.
- Cut into circles with a biscuit cutter.
- Brush with melted butter, fold in half into pockets, and place with sides barely touching in pan.
- Brush tops of rolls with melted butter.
- Cover and let rise until doubled, about 30 minutes.
- Bake in a preheated, 400F oven for 12 minutes, or until rolls are golden brown.
- Remove from oven and brush tops again with butter.
- Makes about 48 rolls.
- Note: Tillamook butter is sold in organic groceries and natural health-food stores.