Almost Morton Tea Room Rolls

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READY IN: 2hrs 42mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease a glass bowl and baking pans and set aside.
  • Sift flour three times, then measure.
  • Set aside.
  • Soften yeast in warm water, then set aside.
  • Slightly beat the egg, then set aside.
  • In a large bowl (not the greased one), combine sugar, shortening and salt.
  • Stir in hot milk until sugar and salt are dissolved and shortening is almost melted.
  • Let cool to lukewarm and add softened yeast, egg and 2 cups of flour.
  • Beat well by hand, gradually adding remaining flour or enough to make a soft dough.
  • Place dough on floured surface and knead 1 to 2 minutes.
  • Place dough in greased glass bowl and cover.
  • Let rise for about 1 1/2 hours, or until doubled in size.
  • Punch down.
  • Turn out onto lightly floured surface and roll out to desired thickness.
  • Cut into circles with a biscuit cutter.
  • Brush with melted butter, fold in half into pockets, and place with sides barely touching in pan.
  • Brush tops of rolls with melted butter.
  • Cover and let rise until doubled, about 30 minutes.
  • Bake in a preheated, 400F oven for 12 minutes, or until rolls are golden brown.
  • Remove from oven and brush tops again with butter.
  • Makes about 48 rolls.
  • Note: Tillamook butter is sold in organic groceries and natural health-food stores.
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