Twice-Baked Rolls

Recipe by quixoposto
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READY IN: 72hrs 30mins
YIELD: 24 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scald milk and cool to lukewarm.
  • Dissolve yeast in warm water.
  • Stir in milk, sugar, salt, shortening, and 2 1/2 cup flour.
  • Beat until smooth.
  • Stir in remaining flour until it makes a soft dough that leaves the sides of the bowl.
  • Knead 4 minutes.
  • Put in greased bowl and turn greased side of dough up; cover and let rise until doubled, about 1 1/2 hours.
  • Punch down and divide into 24 pieces of equal size.
  • Shape into rolls.
  • Place about 3 inches apart on greased baking sheet or in greased muffin tins.
  • Cover and let rise until doubled, about 45 minutes.
  • Bake in a very slow oven (275°F) 20 to 30 minutes.
  • DO NOT LET ROLLS BROWN.
  • Remove from baking sheet and cool at room temperature.
  • Wrap rolls in plastic wrap or aluminum foil and store in refrigerator for several days or in freezer for 2-3 months.
  • To serve: Brown rolls in hot oven (400°F) 7 to 10 minutes.
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