Total Time
2hrs 45mins
Prep 2 hrs 30 mins
Cook 15 mins

I went out on a limb to try out this new recipe idea on my family for Thanksgiving, and it was a huge hit! The chicken stock makes all the difference.

Ingredients Nutrition

Directions

  1. Mix sugar into chicken broth and heat to between 105 and 110 degrees.
  2. Add yeast, stir and let set for about 5 minutes.
  3. Add flour and shortening mix well, and knead several times to form a ball.
  4. Cover bowl with wet towel and keep in a warm place (I use my oven on the very lowest setting).
  5. After dough rises to about double in size, punch down and knead a couple of times to reform ball, recover and let rise again.
  6. After second rising, punch down again and pinch off the individual rolls and roll into little balls (a little bigger than a golf ball) then place on baking sheet.
  7. Cover again and let rise again.
  8. Bake in preheated 400 degree oven for 12 to 15 minutes or until golden brown.
  9. Brush with butter upon removal from oven.
Most Helpful

This is the find of the season! What a magnificent recipe! I wasn't sure about adding chicken broth (protein type qualities) to a bread, but I just went with it. And I should of been bowing instead, and I did. D-Six - you have a really exceptional recipe here, and I hope more folks will try this. I did not deviate from the recipe, although I confess to using my bread machine for the dough/knead part. This produced such a light, puffy, roll that you could easily devour two of at one sitting. I don't know if it was the shortening, the chicken broth (used my own) or what, but you have a winner here. Thank you!

Andi of Longmeadow Farm March 19, 2013