Prep 1 hr
Cook 12 mins
I've been making this dough for about 15 years by memory & I just recently came across what I'm pretty sure was the original written recipe. Turns out my memory isn't as good as the dough I've been making is. So now I'm posting my often used & requested recipe before I forget it. I use it for basic dinner rolls, sweet rolls, cinnamon rolls, savory breakfast pinwheels or for my taco ring. I don't usually measure the flour, but the noted amount is within about 1/2 cup more or less. Prep time includes rising time.
- 7.08 g packet active dry yeast (2-1/4 teaspoons)
- 1182.95 ml all-purpose flour
- 78.07 ml white sugar
- 78.07 ml vegetable shortening
- 4.92 ml sea salt
- 236.59 ml milk
- 2 eggs
- In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast & 2 cups of flour.
- In small saucepan over med-high heat, combine salt, sugar, milk & shortening.
- Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer).
- Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.
- Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip.
- Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball).
- Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour.
- When risen, use fist to "punch" dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes.
- Roll out one ball at a time into large circle about 1/2 inch or less in thickness.
- Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the "tail" end. Place 2 inches apart on ungreased baking sheet with tail on bottom.
- Cover & let rise for another 15-20 minutes.
- Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).
- One ball makes about a dozen or more rolls & therefore I will quite often make one batch for dinner & freeze one of the balls. To freeze for later, instead of rolling out the dough ball wrap it in foil & then place in sealed ziplock freezer baggie. Freeze immediately. To use, thaw in fridge for approximately 8 hours or 3-5 hours on counter. When pliable, roll out & cut into wedges to roll & bake.
Delicious and easy, a perfect combination in my book! I froze half and am looking forward to how they come out. I have to go to bed so I can quit eating them....................
These rolls are wonderful. I am an avid bread baker, always tweaking the recipe; however, these are perfect as is and my new favorite! They make great little sandwiches with leftover holiday turkey or ham, yum.
I made these rolls before but I don't think I ever did a review. They are easy and delicious. Today, I made this recipe & used half for crust for veggie pizza. Not only did it work but I think it's my best veggie pizza ever. Thanks for posting the recipe Tink! Made and enjoyed for Jenna's going away party today.