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Categories:Viewed: 48 - Published at: 8 years ago
Ingredients
- 1/2 cup sugar, plus a pinch
- 1/2 cup warm water (105 to 115 degrees F)
- 2 packages active dry yeast
- 2 teaspoons salt
- 1/3 cup solid vegetable shortening
- 1 cup cold water
- 1 egg, well beaten
- 4 1/2 cups all-purpose flour
- 2 tablespoons butter, melted
Method
- 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 minutes.
- Stir to dissolve yeast.
- Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended.
- On low speed, beat in 2 cups of flour and beat for 2 minutes.
- Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough.
- Place the dough in a well-greased bowl and turn to coat the dough.
- Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours.
- Punch the dough down and refrigerate for 2 hours.
- The dough will almost double in bulk.
- Grease 2 (9-inch) cake pans.
- Turn the dough out onto a floured surface.
- Pull off pieces of the dough, about a 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 hour or until doubled.
- Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes.
- Transfer the pan to wire racks to cool for 5 minutes.
