| |
| |
| 2 packages |
|
active dry yeast |
|
| 2 cups |
|
milk, scalded, cooled to lukewarm, and divided |
|
| ¼ cup |
|
sugar |
|
| 2 tsp |
|
salt |
|
| 2 |
|
eggs, beaten |
|
| ¼ cup |
|
vegetable shortening or margarine, (scant) |
|
| 5 cups |
|
flour, more if needed |
|
|
|
melted butter, as needed |
|
|
|
| |
| 1 |
Dissolve yeast in ½ cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle. |
| 2 |
Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled. |
| 3 |
Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3" apart on greased baking sheets. Let rise again, then bake at 325°F for 20 to 30 minutes. Brush again with melted butter. |
|
| |
| Recipe Type |
| Bread, Copycat |
| | |
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