Email to Cat      

Thanksgiving: Georgene's Fluffy Rolls

Source of Recipe


From "Saveur Cooks Authentic American"



List of Ingredients



• 1¼ cups milk
  
• ¼ cup shortening
  
• ¾ cup sugar
  
• 1 tsp salt
  
• 1 (7-gram) packet active dry yeast
  
• 2 eggs, lightly beaten
  
• 4 cups flour
  
• ¾ cup melted butter
  






Instructions



1. Combine the milk, shortening, sugar and salt in a saucepan and cook, stirring constantly, over medium heat until the sugar dissolves. Remove from heat, set aside and allow to cool.
   
   
2. Mix the yeast with ¼ cup lukewarm water in a large bowl. Set aside until the yeast dissolves and little bubbles begin to appear on the surface, about 10 minutes.
   
   
3. Pour the cooled milk into the yeast. Stir in the eggs and gradually add the flour, stirring with a wooden spoon until the dough is too stiff to stir, then use your hands to knead the flour. (Dough will be sticky, so grease your hands with a little butter.) Brush a small amount of butter on the inside of a bowl and on one side of a sheet of waxed paper, and lay a clean, damp dish towel on top. Set aside to rise until doubled, at least 3 hours.
   
   
4. Turn the dough out onto a lightly floured surface. Knead until elastic, then roll out to ½-inch thickness. Cut the dough with a 3-inch biscuit cutter, dip each round into melted butter, and fold in half. Line up -- round edges up, sides touching -- in a baking pan. Cover with buttered wax paper and a towel, and set aside to rise, at least 2½ hours.
   
   
5. Preheat oven to 350° F.
   Bake rolls until golden, about 15 minutes. Rolls are best served warm.
   
   Makes about 2½ dozen rolls.