Recipe by Ceezie
This recipe is made with a package of onion soup mix ... yum! Prep time does not include rising time. Recipe Source: TOH
Top Review by Linajjac
I made these into rolls. I really wanted to like this recipe. But there was just something about it we didn't like. The baked up very nice and the smell was AWESOME!. I'm sure others will really enjoy this recipe. I guess it wasn't for us. I am glad I tried it! But I don't think I'll make it again. Thanks for sharing! :)
- 2 (1/4 ounce) packages active dry yeast
- 1 cup warm water (110 to 115 )
- 5 1⁄4-5 3⁄4 cups all-purpose flour, divided
- 4 tablespoons sugar, divided
- 3⁄4 teaspoon salt
- 1 1⁄4 cups hot water (120 to 130 )
- 1 1⁄4 ounces onion soup mix
- 3 tablespoons shortening
Directions See How It's Made
- In a mixing bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes.
- In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes.
- 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 the dough down; divide into thirds. Shape into loaves; place in three greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.