Ryan's Yeast Rolls
Source of Recipe
newspaper
List of Ingredients
4 tablespoons margarine
1/3 cup shortening
3/4 cup + 1 tablespoon granulated sugar
3 large eggs
4 packages (1/4 oz. size) active dry yeast
1/2 cup lukewarm water
7-1/2 cups all-purpose flour
1 tablespoon salt
1-1/4 cups milk
Recipe
Cream margarine and shortening with sugar until light. Add eggs slowly,
blending well between each addition. Dissolve yeast in lukewarm water (110
--be sure that water is not too hot). Sift together flour and salt. Add
half of flour and half of milk to the shortening-sugar mixture. Add
dissolved yeast. Add remainder of milk and flour to make a soft dough.
Cover dough; let rest for 10 minutes. Turn dough out onto a lightly floured
surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
Place dough in a lightly greased bowl large enough to hold dough when
doubled in size, turning once to grease the surface. Cover; let rise in a
warm place (90 F) until double in size (about 2 hours). Fold dough over
from 4 sides to knead lightly. Let rise again until double in size. Turn
dough out onto a lightly floured surface and shape as desired. To Make
Cloverleaf Rolls 1. Shape dough into small balls. Three balls should
half-fill a greased muffin pan. Brush with melted margarine or butter. 2.
Let rise in warm place (90 F) until double in size (about 25 to 30 minutes).
Do not let rolls "over-rise". 3. Bake in a preheated 350 F oven until both
the top and bottom of rolls are golden brown, about 10 to 12 minutes. 4.
Remove from oven and brush top of rolls with melted margarin
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