Southern Living
This bread tastes and looks like a French roll.
1 dozen


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2 (1/4-ounce) envelopes active dry yeast
1 cup warm water (100° to 110°)
2 tablespoons sugar
3 1/2 cups bread flour
2 tablespoons shortening
2 teaspoons salt


Stir together first 3 ingredients in a 2-cup liquid measuring cup; let yeast mixture stand 5 minutes.

Stir together flour, shortening, and salt in bowl of a heavy-duty electric stand mixer. Add yeast mixture, and beat at medium speed with mixer, using dough hook attachment, 6 minutes.

Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Knead each portion 3 times. Shape each portion into a 6-inch log, and place on 2 lightly greased baking sheets (6 loaves per baking sheet).

Cover dough, and let rise in a warm place (85°), free from drafts, 40 minutes (dough will not double in bulk). Cut a shallow slit, lengthwise, in top of each loaf.

Bake at 425° for 10 minutes or until golden brown. Cool on baking sheets on wire racks.

Created date

June 2002