Hog bottom rolls
Source of Recipe
the web
Recipe Introduction
MAKES 16 ROLLS
List of Ingredients
1 ( 1/4-ounce) package active dry yeast
1/4 cup warm water (100-110 degrees)
1 (8-ounce) carton sour cream
2 tablespoons solid vegetable shortening
3 tablespoons granulated sugar
1/8 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
3 cups flour
Melted butter (optional)Recipe
1. Sprinkle yeast over warm water in a small bowl; stir to dissolve. Let stand 5 to 10 minutes or until foamy.
2. Combine sour cream, shortening and sugar in a saucepan over low heat; bring to scalding (just below boiling); do not allow to boil. Remove from heat, stir in baking soda and salt (mixture will foam a bit). Let cool to lukewarm.
3. Pour sour cream mixture into a large mixing bowl. Add yeast mixture and egg; mix well. Add flour, 1 cup at a time, mixing after each addition. Turn out onto lightly floured surface. Knead about 2 minutes. Cover dough with a clean towel and let rest about 5 minutes, for the dough to firm up.
4. Divide dough into 2 equal pieces. Roll each piece into a round roughly 16 inches in diameter. With a sharp knife, cut 8 equal wedges from each circle. Starting with the wide end of each triangle (wedge), roll up tightly, leaving about 1 inch of the point unrolled. Shape into crescents, making sure the ends of the roll point straight down like the feet of a pig. Using the blunt side of a butter knife, make a vertical crease (not cut) in the thick part of the roll. Twist the unrolled point of the dough to form the curly tail and pull it on the top of the crease.
5. Place rolls on lightly greased baking sheets. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until almost doubled in size. You may need to gently re-crease the rolls after rising.
6. Bake in a preheated 375-degree oven for 12 to 15 minutes, or until golden brown. Remove from baking sheets and let cool on wire racks. Brush with melted butter if desired.
Father Dominic Garramone
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