Prep 30 mins
Cook 12 mins
I have to give credit to my mother in law, who won at the county fair with these. Wonderfully light and sweet, these are perfect dinner rolls, or hamburger buns and freeze really well. I make this often, although the yield is a guess since I've not written that down. Rise time should be around 4 hours. Sometimes I sneak a couple cups of whole wheat flour into the dough too :).
- 3 cups whole milk
- 1⁄2 cup sugar
- 1⁄2 cup shortening (or 3/4 c. oil)
- 1 tablespoon salt
- 2 tablespoons active dry yeast
- 3 large eggs (or 4 small)
- 8 cups bread flour
- Scald the milk. Remove from heat and stir in the sugar, shortening and salt until dissolved. Let cool until lukewarm.
- Stir in the yeast and let sit 15 minutes until it has expanded and is foamy.
- Transfer to a mixing bowl (I use a kitchenaid) and beat in the eggs.
- Add 5 cups of flour, then knead in remaining 3 cups (dough hook attachment). Knead a few times by hand on a floured board until the bread feels right. (The dough will be soft and pliable).
- Return dough to bowl and cover with plastic wrap so it doesn't get a hard crust. Let rise until double, usually 2 hours depending on temperature.
- Cut and shape dinner rolls and place on greased baking sheets. Let rise again until big and puffy, at least doubled.
- Bake 10-12 minutes at 350 degrees F until golden brown.
- Brush tops immediately with melted butter if desired.