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Rolls: Foundation Sweet Rolls




Source of Recipe


From the kitchen of Sylvia Butterfield


List of Ingredients




1 cup milk
6 tablespoons shortening
1/2 cup plus 1 tablespoon sugar
1 teaspoon salt
2 packages yeast
1 cup water, lukewarm
6 cups flour
3 eggs, beaten


Recipe



Scald milk by placing it in a large pan on low heat. Stir occasionally until small bubbles appear around the edge of the pan. Remove from heat before milk begins to boil. Stir in shortening, 1/2 cup of sugar and salt. Set aside until lukewarm.


In a small bowl dissolve the yeast and the remaining tablespoon of sugar in the lukewarm water. Let stand 5 minutes.


Add 2 cups of flour to the milk mixture to make a batter. Add yeast and beaten eggs and mix well. Add remaining flour one cup at a time until you have a soft dough.


On a well-floured surface turn out dough and knead lightly for about 5 minutes. Transfer dough to a large oiled bowl. Cover loosely with a kitchen towel or plastic wrap and set in a warm place. Let dough rise until it has doubled in volume, about 1 1/2-2 hours. Punch down dough and let rise again for 10-15 minutes.


Preheat oven to 375 degrees.

Grease a 16-inch Dutch oven.


Shape dough into large or small rolls. Place in the Dutch oven. Bake 15-20 minutes, or until the bread pulls away from the sides of the pot. Serve warm.

YIELD: MAKES 20 LARGE ROLLS OR 36 SMALL ROLLS