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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 1 14 cups milk
- 12 cup vegetable shortening
- 3 34-4 14 cups all-purpose flour, divided
- 14 cup granulated sugar
- 2 (1/4 ounce) packages active dry yeast
- 1 teaspoon salt
- 2 large eggs
Method
- Heat milk and shortening over low heat until temperature reaches 120F to 130F
- Combine 11/2 cups flour, sugar, yeast and salt in bowl; set aside.
- Slowly beat milk mixture into flour mixture until well blended.
- Beat in eggs and 1 cup flour.
- Beat 2 minutes, scraping down sides of bowl.
- Stir in enough additional flour, about 11/4 cups, to make a soft dough.
- Knead dough on a floured surface until smooth and elastic, about 10 minutes; add more flour, if necessary, to prevent sticking.
- Shape dough into a ball.
- Place in oiled bowl; turn over to oil surface.
- Cover; let rise in warm place until double in size, about 1 hour.
- Punch down dough.
- Knead on floured surface 1 minute.
- Cover with towel; let rest for 10 minutes.
- Grease two 8-inch square baking pans.
- Divide dough in half.
- Reserve one half; cover.
- Shape one half into 12 balls.
- Place in 1 prepared pan.
- Repeat with remaining dough.
- Cover; let rise in warm place until double in size, about 30 minutes.
- Preheat oven to 375F
- Bake until golden, about 15 minutes.
- Remove immediately from pans.
