Recipe courtesy of Polly Judd
Yeast Rolls
- Level: Intermediate
- Yield: 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 147
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 9
- Sodium
- 119
- Total: 4 hr 15 min
- Prep: 30 min
- Inactive: 3 hr 30 min
- Cook: 15 min
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
Directions
- 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.