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rolls

1/2 c sugar
1/2 c warm water (105-115 degrees)
2 pkgs active dry yeast
2 t salt
1/3 c solid vegetable shortening
1 c cold water
1 egg, well beaten
4 1/2 c all-purpose flour
2 T butter, melted

In a large bowl, add a pinch of sugar to the warm water. 
Sprinkle the yeast over the top and let stand until foamy, 
about 5 min. Stir to dissolve the yeast.

Beat in the remaining sugar, the salt, shortening, 
cold water and egg until well blended. On low speed, 
beat in 2 cups of the flour and beat for 2 min. Beat in 
enough of the remaining flour, 1/2 cup at a time, to make a soft dough.

Place the dough in a well greased bowl and turn to coat 
the dough. Cover with a towel and let rise in a warm place 
away from drafts until doubled in bulk, about 1 1/2 hrs.

Punch the dough down and refrigerate for 2 hrs. 
The dough will almost double in bulk.

Grease two 9 inch round cake pans. Turn the dough out onto a 
floured surface. Pull off pieces of the dough, about a scant 
1/4 cup each, and shape into 24 rolls. Place 12 rolls, sides 
touching, in each of the 2 prepared pans. Brush with butter. 
Let rise in a warm place for 1 hr or until almost doubled.

Preheat oven to 425. Bake rolls until well browned on top, 
about 15 min. Transfer the pans to wire racks to cool for 
5 min. Transfer the rolls to the racks to cool.
 

 

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