Grandmaw's Homemade Rolls
List of Ingredients
1 package active dry yeast -- I use quick rise Red Star
3 cups Pillsbury "bread" or Gold Medal's "better
for bread" flour
1/3 cup sugar
1 teaspoon salt
1/3 cup melted shortening -- make sure it's fresh
1 large egg -- room temperature
1 cup warm water
This recipe has been in my family for many years, and was taught to me by my dear mother.
Place ingredients in bread machine, but don't go to dough cycle if you are using the quick rise yeast. It won't work and takes too much time. Put machine on quick white bread cycle, let knead dough, cut machine off and come back to check it after 45 min. or so. If the bread has doubled, start machine again so it will knead dough once more. I just let it knead for a couple of minutes this time. By using this method, it will save you a lot of time over using regular rising yeast and the dough cycle, or kneading them by hand. However, bread will turn out just as good...no difference.
Now, grease pan and grab off a piece of dough about the size of a large egg, roll in hands to form, then place in pan. If rolls are sticky in your hands, flour dough ball a bit, and grease hands with oil. Place rolls about 1/2 inch apart for high risers, or about 1 inch apart for a more spread out roll.
Cover with damp cloth and let rise in a warm place till doubled. Bake at 350 degrees for 20 to 25 minutes, or until nice and brown. Brush with butter, if you like, after they have been baking for about 15 minutes, or when they first come out of the oven. Dump rolls out of baking pan onto a wire rack to cool. Eat. This recipe makes about a dozen rolls.
Recipe
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