Georgine's Fluffy Rolls
Filed under
Breads
Allow for two long rises - at least 3 hours and then 2 1/2 hours. Best served warm.
Ingredients
- 1 1/4 cup Milk
- 1/4 cup Shortening, vegetable
- 3/4 cup Sugar
- 1 tsp Salt
- 1 Active dry yeast, 7-gram packet
- 1/4 cup Water, lukewarm
- 2 Egg, lightly beaten
- 4 cup Flour
- 3/4 cup Butter, melted, plus more for greasing
Directions
- Cook the milk, shortening, sugar and salt in a saucepan over medium heat, stirring, until the sugar dissolves. Set aside to cool.
- Mix the yeast with the lukewarm water in a large bowl and let stand until bubbles appear, about 10 minutes.
- Pour in the cooled milk mixture and stir in the eggs. Gradually add the flour with a wooden spoon until too stiff to stir, then knead in the rest with buttered hands (it will be sticky).
- Put in a buttered bowl, cover with buttered waxed paper and a damp towel and let rise until doubled, at least 3 hours.
- Knead on a lightly floured surface until elastic and roll 1/2 inch thick. Cut with a 3-inch biscuit cutter, dip each round in melted butter and fold in half.
- Line up round edges up, sides touching, in a baking pan. Cover with buttered waxed paper and a towel and let rise at least 2 1/2 hours.
- Preheat the oven to 350 degrees and bake until golden, about 15 minutes.