Hot Rolls

~Nimz~'s Note:

These rolls are just wonderful and so simple to make. Prep time does not include the time for letting rolls rise.[Update: After finally being successful in making bread over the past year, and because of the reviews, I have reworked this recipe and hoepfully the instructions are more clear. The dough should be slightly sticky]

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Serves: 15

Yield: 15.0 rolls

• 2 cups hot water (about 110 degrees)
• 1/2 cup sugar (spenda also works well)
• 1/4 cup shortening (melted, I've used butter flavor and it is good)
• 2 (1/4 ounce) packages active dry yeast
• 1 1/2 teaspoons salt
• 1 egg, lightly beated
• 6 cups all-purpose flour

Directions:

1. Mix yeast in water and let stand about 10 minutes.
2. Add sugar, melted shortening and salt and mix well.
3. Add egg to mixture.
4. Stir in 4-5 cups of flour.
5. Place on a flour surface and knead in the remaining cup of flour.
6. Knead about 10 minutes.
7. Put in large greased bowel and let rise until double in size, about 1 hour.
8. Punch dough down and form into dinner rolls and place sides touching in a 9x13 greased pan.
9. Let rise again until double, about 1 hours.
10. Bake at 350 degrees 15-20 minutes or until golden brown.

Reviews

[YungB]

Very good rolls. I used oil instead of shortening and I used 2 teaspoon of salt instead since it needs 6 cups of flour. The rolls came out very big. I think the next time, I will make the rolls smaller in the 9x13 pan to give them room to rise and used another smaller pan for the rest of the left over dough.

[anme]

My family and friends really liked these rolls! I made them for a picnic yesterday, and made them slightly smaller to get more rolls out of the batch. Lovely dinner roll recipe that I pan to try and make loafs out of soon. Made for ZWT 3!

[Mrs Goodall]

Here it is...my first review of ZWT 3, 2007!! And it was a 5 star doozy!! These are easy and just delicious and will be made many more times!! To actually form the rolls, I split the dough ball in 1/2 and formed 2 18 inch (or so) logs. I cut the logs into a total of 15 pieces. I was able to fit 15 rolls exactly in a 9 x 13 pyrex. I do think I overproofed the rolls, OR should have made more, smaller rolls, and therefore (I am guessing) my cooking time was a lot longer.