HOMEMADE YEAST ROLLS

HOMEMADE YEAST ROLLS image

Provided by Teresa Howell

Number Of Ingredients 7

Previous Next

3 1/4 c all purpose flour
1 packet of dry active yeast (rapid rise)
1 1/4 c milk
1/4 - 1/2 c sugar
1/4 c buttered flavored shortening
1 egg
1 tsp salt

Steps:

1. IN A LARGE BOWL, ADD 1 1/4 CUP FLOUR AND YEAST. MIX WITH WHISK UNTIL COMBINED. SET ASIDE
2. IN A SAUCEPAN, OVER MEDIUM HEAT, ADD MILK, SUGAR AND SHORTENING. STIR CONSTANTLY UNTIL SHORTENING HAS MELTED. DO NOT BOIL. ( CHECK ON THE BACK OF YOUR YEAST PACKAGE TO SEE HOW HOT THIS LIQUID NEEDS TO BE. IT'S USUALLY BETWEEN 115-130 DEGREES. USE A COOKING THERMOMETER IF NEEDED)
3. POUR MILK MIXTURE INTO FLOUR MIXTURE.
4. ADD IN THE EGG.
5. BEAT ON LOW SPEED FOR 1 MINUTE AND THEN ON HIGH SPEED FOR THREE MINUTES. ( THIS WILL HELP GET THEM LIGHT AND FLUFFY)
6. NEXT, ADD IN THE SALT AND THE REST OF THE FLOUR ( 2 CUPS)
7. USE YOUR HANDS OR A RUBBER SPATULA TO MIX IN THE FLOUR UNTIL A SOFT BALL OF DOUGH FORMS.
8. GREASE A BOWL WITH VEGETABLE OIL AND PLACE THE BALL OF DOUGH INTO IT. COVER AND REFRIGERATE FOR AT LEAST 2 HOURS.
9. REMOVE FROM REFRIGERATOR AND PUNCH DOWN THE DOUGH WITH YOUR FIST TO RELEASE THE AIR.
10. SPREAD A THIN LAYER OF MELTED BUTTER IN THE BOTTOM OF A 9X13 PAN.
11. TAKE A CHUCK OF DOUGH AND FORM IT INTO YOUR DESIRED SHAPE. (DIP THE DOUGH IN BUTTER OR BRUSH ON THE BUTTER.) AND PLACE IT INTO THE PAN.
12. NEXT COVER THE PAN WITH A THIN KITCHEN TOWEL AND LET SIT IN A WARM PLACE FOR AT LEAST 1 1/2 HOURS. (WAIT TO BAKE THEM UNTIL YOU ARE READY TO SERVE YOUR MEAL SO THEY WILL BE PIPING HOT.
13. BAKE FOR 10-14 MINUTES OR UNTIL GOLDEN. KEEP AN EYE ON THEM AFTER 10 MINUTES. WHEN THEY COME OUT OF THE OVEN BRUSH THEM WITH BUTTER.
14. BAKE AT 350 DEGREES