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RYAN'S STEAKHOUSE ROLLS

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 °) 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° ) until double in size (about 25 to 30 minutes).
Do not let rolls "over-rise".
3. Bake in a preheated 350 ° 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 margarine.