Yield: 32 rolls
|3 packs||Yeast; dry or compressed|
|½ cup||Water; warm|
|4½ cup||Flour; sifted|
Preheat oven to 400F about 20 minutes before the rolls are ready to bake.
Scale the milk; add the sugar, salt and butter. Cool to lukewarm. In a large bowl, dissolve the yeast in warm water. Add the lukewarm milk mixture, eggs and half the flour; beat until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto a lightly floured board; knead until smooth and elastic, about 10 minutes. Place in a greased bowl; brush with softened shortening. Cover; let rise in a warm place; free from draft, until doubled in bulk, about 1 hour.
Punch down; divide into quarters. Roll each qurter out on a lightly floured board to make a circle ⅛" thick; cut the circle into 8 wedges. Roll up each wedge, starting at the wide end. Place the rolls, the the point underneath, on a lightly greased cookie sheet; if desired, turn the ends in to make crescent shapes. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Bake in a hot oven (400F) for about 20 minutes, or until golden.
Source: The Margaret Rudkin Pepperidge Farm Cookbook 1970 Submitted By JOEY MILLS On 11-06-94