Breads

Judy's Gourmet Dinner Rolls

  • 3 1/2 cups Bread flour
  • 1 tablespoons Active dry yeast
  • 1/4 cup Warm water
  • 1/4 cup Sugar, granulated
  • 1/4 cup Crisco
  • 1 teaspoons Salt
  • 1 cup Milk, scalded
  • 1 Egg, slightly beaten
  • 1 stick Butter, unsalted, melted

    • SERVING TIME minus 2 hours 45 minutes:

    Grease a glass bowl and baking pans, andset aside.

    Sift flour 3 times, then measure, set aside.

    Soften yeast in warm water, set aside.

    Slightly beat the egg, then set aside.

    In a large bowl (not the greased one), combine sugar, shortening,and salt. Stir in hot milk until sugarand salt are dissolved and shortening is almost melted. Let cool to lukewarm and add softened yeast, egg, and 2 cups of bread flour.

    Beat well by hand, gradually adding the remaining flour, or enough to make a soft dough.

    Place dough on afloured surface and knead 2 minutes. Place dough in greased glass bowl and cover. Let rise for about 1 1/2 hours, or until doubled.

    SERVING TIME minus 50 minutes

    Punch down. Turn out onto lightlyfloured surface, roll out to 1/4 inch thickness. Cut into circles with a biscuit cutter. Use a table knife to score the circles just offcenter, not quite through. Brush with melted butter, then fold on the scored lines, and place in baking pan with sides barely touching. Brush tops of rolls with melted butter. Cover and let rise until doubled about 30minutes.

    SERVING TIME minus 12 minutes

    Bake at 400° for 12 minutes, or until rolls are golden brown. Remove from ovenand brush again with melted butter.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Doug and Tricia Patrick of Prince George, VA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!