1 DOZEN ROLLS | TOTAL TIME: ~4 HOURS | COOK TIME: ~15 MINUTES
ingredients
- 1 cup milk, scalded*
- 2 tbsp. shortening
- 2 tbsp. sugar
- 1 tsp. salt
- 1 egg, well-beaten
- 1 cake yeast or 1 package granular yeast**
- ¼ cup lukewarm water
- 3 ½ cups enriched flour***
directions
- Combine milk, shortening, sugar and salt.
- Bloom yeast in the lukewarm water.
- When milk mixture has cooled to below 110℉, add bloomed yeast and egg to mixture.
- Gradually stir in flour to form soft ball.
- Beat vigorously.****
- Cover and let rise in warm place (82℉) until doubled in size.
- Turn out lightly on floured surface and form into rolls. Place close together on a greased shallow pan.*****
- Brush rolls lightly with melted shortening or butter. Let rise until doubled in size. 9. Bake in oven at 400℉ for 13-15 minutes.
Notes
While copying recipes from Grandma’s recipe cards, my mom noted that this one is very good. I have to agree.
From Grandma: Either the shortening or sugar may be increased to ¼ cup to make a richer dough.
*To scald the milk, heat it to 180℉ on the stovetop, then remove from heat. If you don’t have a thermometer, heat it until it is steaming but not bubbling.
**2 ¼ tsp. active dry yeast can be used
***When this recipe was written “enriched flour” was used to mean all-purpose flour
****This can be done using the dough hook on a stand mixer or by hand with a wooden spoon. *****Alternatively, three small dough balls can be placed together in a greased muffin tin for clover-leaf rolls.
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