Mother's rolls

Yield: 1 servings

Measure Ingredient
2 packs (1/4 oz each) active dry yeast
1 cup Warm water (110-115F)
⅓ cup Sugar
2 teaspoons Salt
⅓ cup Shortening, melted and cooled
1 \N Egg, beaten
1½ cup Warm milk (110-115F)
7 \N 7-1/2 cup all purpose flour

In a large mixing bowl, dissolve yeast in water. Add sugar, salt, shortening, egg, milk and 3 cups flour. Stir until mixture has a spongy texture. Let rest for 10 minutes. Mix in enough of the remaining flour to form a soft dough. Turn out onto a lightly floured board; knead until smooth and elastic, about 8-10 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn out onto a lightly flored surface and divide in thirds. Let rest for 5 minutes.

Grease 36 muffin cups. Divide each thrid of dough into 36 pieces.

Shape each piece into a ball, pulling edges under to make a smooth surface. Arrange three balls, smooth side up, in each muffin cup.

cover and let rise until almost doubled, about 30 minutes. Bake at 375F for 12-15 minutes or until golden brown. Yield: 3 dozen. If cooking for two, freeze rolls in a plastic storage bag. Then defrost as many as needed at a moments notice.

Origin: Reminisce Nov/Dec 92 Shared by: Sharon Stevens ___ End Stevens Recipe ---

From: Sharon Stevens Date: 09-19-94

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