Recipe by Barb G.
I have used this recipe for years. Really used it alot when my kids were growing up also when I had day care.The recipe comes from Better Homes and Gardens Cookbook 1953. It is great as you can use it to make different rolls also fried bread. It keeps well refrigerated for a week or better. prep time does not include riseing time.
Top Review by Sharlene~W
Very foolproof. Easy to make, great to have a batch going in the refrigerator for fresh rolls all week. I made half a batch and was able to make a dozen nice rolls tonight and I'll do the same tomorrow. My Kitchenaid works better with just a tad bit larger batch, but it managed to knead it more than spin it--next time I'll go for the whole batch. I also like to knead for a bit longer than usual 'cause I think it makes dough softer (besides, I'm letting the machine do all the work!) I sped up rising time tonight by just heating over slightly, turning it off, and letting rolls rise in a warm oven (rather than the cold-empty house).
- 2 packages active dry yeast
- 1 cup water (warm 110 degrees)
- 1 teaspoon sugar
- 2 cups milk, scalded
- 2⁄3 cup melted shortening
- 3⁄4 cup sugar
- 4 teaspoons salt
- 2 beaten eggs
- 10 -11 cups flour
Directions See How It's Made
- Soften dry yeast in warn water (110 degrees).
- Add the 1 teaspoon sugar to yeast mixture.
- Add milk, cooled to lukewarm, shortening,3/4 cup sugar, and salt.
- Add eggs and beat well.
- Add flour to make a soft dough.
- (I use my mixer with Dough Hook).
- Let stand 10 minutes.
- Knead on lightly floured surface till smooth and elastic.
- Pleace in greased Bowl, and cover.
- Store in refrigerator.
- Shape rolls about 2 hours before serving.
- Let rise till double in bulk.
- Bake in hot oven 425 degrees 15 to 20 minutes.
- Punch down unused dough and return to refrigerator.
- Makes 4 to 5 dozen medium rolls.
- This dough is great as you can use it in so manny ways, Rolls, Cinnamon Rolls& etc.