I adjusted recipe a bit from the original one published.
Ingredients
- 2 pkgs active dry yeast
- 1/3 C warm water
- 1 1/4 C milk
- 2 Tbsp butter or shortening
- 3 Tbsp sugar
- 1 tsp salt
- 1 egg
- 3 1/2 C flour
Directions
Dissolve yeast in warm water. Heat milk, shortening, sugar, salt, and egg. Allow to cool. Add yeast and one C of flour. Beat well for 2 minutes. Add remaining flour, 1/2 c at a time, beating to incorporate well. Beat o rknead dough for 5-10 minutes. Dough will be sticky. Place dough in a greased bowl, dot with butter, cover with plastic wrap and set in a warm location. Let rise for 15 minutes or until double. Punch down and knead lightly. Grease a muffin tin that holds 12 muffins. Flour hands, take pieces of dough, roll in hands to form an approx 2 inch ball and place in muffin tin. Dough should make 12 rolls. Cover with plastic wrap or towel and let rise in warm place 15 minutes. While rolls are rising, pre-heat over to 350. Bake rolls 10-15 minutes.
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Submitted 4/21/07.
Source: Steamboat Entertains cookbook
Submitted By: Holly Hewson
hollyhewson@hotmail.com
60 minute rolls