Prep 4 hrs
Cook 20 mins
My mom makes this every year for the holidays, these are delicious and pretty easy to make. I've gotten detailed in the instructions, because she gave me this recipe when I was first learning how to make bread.
- 473.18 ml water
- 7.08 g package yeast
- 59.14 ml lukewarm water
- 29.58 ml sugar
- 14.79 ml shortening
- 9.85 ml salt
- 1419.54 ml flour
- Dissolve yeast and 2 Tablespoons sugar in 1/4 cup warm water, set aside.
- Microwave 2 cups water, shortening and salt, until the shortening melts.
- Stir this mixture until it completely dissolves.
- Start adding flour about 2 cups to start to this mixture, just a little at a time so that it stays smooth and doesn't get lumpy.
- Then add yeast mixture, mix well.
- Continue adding flour and then turn out on floured surface and knead in remaining flour, until no longer tacky.
- Grease a large bowl or pan with vegetable oil.
- Put the bread in this bowl cover and let it rise.
- If you use a fast acting yeast it should take about 45 minutes.
- Turn out on the counter and fold in sides, put back in bowl and let rise again.
- After the second rising it is time to turn it out and make the rolls or bread and place it in a pan.
- Make sure the pan is well oiled with vegetable oil.
- Place them in the pan (pans) and let rise one last time and then bake them at 375°F oven until done, about 20 minutes or so.
I've meant to post a comment on this recipe for months. Sorry!~ This is the most wonderful and easy recipe I've ever used. I changed one thing. I add the sugar to the water/yeast mixture. Thank you so much for sharing. Special thanks to "Mom" for passing it down. I will pass it to my daughter and granddaughter as well. Hope that makes you both smile. Thanks Again!~
This is a good basic recipe. I added the yeast and sugar to 1 cup of 105 degree water and heated the remaining 1 1/4 cup of water to melt the shortening, letting it cool to 110 degree before adding everything else to it. It took almost 7 cups of flour to get a smooth elastic dough, but I added the additional flour 1/4 cup at a time as it can change due to temperature, weather, type of flour, etc.. I made 6 mini loaves and baked for about 27 minutes. We prefer a little saltier bread so next time I may up the salt just a little. Thanks for sharing.
This recipe isn't very good-you forgot to let us know when and where to add the sugar (so it doesn't get added anywhere, although you have it listed) and you leave out the rise times. I know it says 4 1/2 hours prep time, so one could probably safely assume a rise time of one hour each time, but what if you DON'T use rapid rise yeast?? Then what? And it didn't take 6 cups of flour to make it non-tacky-it took more like 8! (But I think this was because the sugar got left out). Also, what size loaf pan should one use? You only mention making rolls on a 10x13 pan-how big of rolls? Are we supposed to shape them, roll them out and cut them, or do "drop" rolls? VERY unclear! I wasted all my ingredients and time on this recipe. Next time, be more detailed (which this is not).