A fabulous make- head roll recipes that must be chilled a minimum of 8 hours and can be used up to five days later. Can be shaped into any kind of roll such as cloverleaf but my favorite is traditional pan rolls. If you are not familiar with what lukewarm feels like, I would use a candy thermometer, which is what I did 52 years ago when I first started baking breads. Too much heat kills yeast and too little won't make it grow. Good luck!
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- 1/4 cup(s) Sugar
- 3 tablespoon(s) Vegetable shortening
- 1 1/2 teaspoon(s) Salt
- 1 cup(s) Milk
- 1 package(s) Dry yeast
- 3/4 cup(s) Lukewarm water 110-115 degrees
- 1 whole(s) Egg Beaten
- 4-4 1/2 cup(s) Flour Divided
- 1 stick(s) Butter Melted
- In a large bowl, combine sugar, vegetable shortening, and salt; stir until well blended. In a small saucepan, scald milk; pour over sugar mixture. Cool to lukewarm (105 to 115 degrees F).
- In a small bowl, combine yeast and water; stir until yeast is dissolved. Mix in egg until well blended; stir into milk mixture.
- Add 2 cups flour. Gradually stir in as much of the remaining flour as dough will absorb, mixing well. (Add additional flour carefully. The less flour you use, the softer, and finer the finished product will be.) Place dough into a well-greased bowl, turning to grease top. Cover bowl (with dough in it) with plastic wrap. Refrigerate at least 8 hours but no longer than 5 days.
- Grease a baking pan or muffin cups. To bake, shape into desired amount of rolls (cloverleaf rolls, Parker House rolls, or crescent-shaped rolls) and shape dough into tight balls). As you shape the rolls, you want to stretch the top of the dough ball while simultaneously sealing the bottom. The stretching helps the dough hold up to the expansion that occurs in the oven, while the sealing prevents the rolls from opening up while baking and becoming wrinkled and doughy on the bottom. As you work, keep the rest of the dough pieces covered with plastic wrap so they will not dry out.
- Place the shaped dough onto prepared baking pan or into prepared muffin cups. Cover and let rise in a warm place (85 degrees), free from drafts, until double in bulk, about 1 hour.
- For 16 small rolls - weigh dough into 2-ounce pieces.
- For 13 large rolls - weigh dough into 3-ounce pieces.
- If you prefer not to weigh as I do, then aim for about the size of a small ball that would fit in the palm of your hand and aim for uniformity in size.
- Preheat oven to 375 degrees F. Bake 15 to 20 minutes or until golden brown. Butter tops of rolls by using a pastry brush. Remove from oven and remove from pans.
- Yields 16 to 24 rolls
This recipe is a personal recipe added by NannafromKansas and has not been tested or endorsed by MyRecipes.
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