Recipe by D-Six
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.
Top Review by Andi of Longmeadow Farm
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!
- 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
- 1 (3/4 ounce) package fast rising yeast
- 1⁄2 cup granulated sugar
- 5 1⁄2 cups all-purpose flour
- 1⁄2 cup shortening
- 2 tablespoons butter
Directions See How It's Made
- Mix sugar into chicken broth and heat to between 105 and 110 degrees.
- Add yeast, stir and let set for about 5 minutes.
- Add flour and shortening mix well, and knead several times to form a ball.
- Cover bowl with wet towel and keep in a warm place (I use my oven on the very lowest setting).
- After dough rises to about double in size, punch down and knead a couple of times to reform ball, recover and let rise again.
- 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.
- Cover again and let rise again.
- Bake in preheated 400 degree oven for 12 to 15 minutes or until golden brown.
- Brush with butter upon removal from oven.