Yield: 1 servings
|2 packs||(1/4 oz each) active dry yeast|
|1 cup||Warm water (110-115F)|
|⅓ cup||Shortening, melted and cooled|
|1½ cup||Warm milk (110-115F)|
|7||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