Recipe courtesy of Saveur Magazine Cookbook
Georgine's Fluffy Rolls
- Level: Easy
- Yield: about 2 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 147
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 24
- Sodium
- 87
- Total: 7 hr 15 min
- Prep: 7 hr
- Cook: 15 min
Ingredients
1 1/4 cups milk
1/4 cup vegetable shortening
3/4 cup sugar
1 teaspoon salt
One 7-gram packet active dry yeast
2 eggs, lightly beaten
4 cups flour
3/4 cup melted butter
Directions
- Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring constantly, over medium heat until sugar dissolves. Remove from heat; set aside and allow to cool.
- Mix yeast with 1/4 cup lukewarm water in a large bowl; set aside until yeast dissolves and little bubbles begin to appear on the surface, about 10 minutes.
- Pour cooled milk mixture into yeast. Stir in eggs and gradually add flour, stirring with a wooden spoon until dough is too stiff to stir, then use your hands to knead in the flour (dough will be sticky, so grease your hands with a little butter). Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper. Place dough in bowl, cover with buttered waxed paper, and lay a clean damp dish towel on top. Set aside to rise until doubled, at least three hours.
- Turn dough out onto a lightly floured surface. Knead until elastic, then roll out to 1/2 -inch thickness. Cut dough with a 3-inch biscuit cutter, dip each round into melted butter, and fold in half. Line up, round edges up, sides touching, in a baking pan. Cover with buttered waxed paper and a towel, and set aside to rise, at least 2 1/2 hours.
- Preheat oven to 350 degrees. Bake until golden, about 15 minutes. Rolls are best served warm.