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| |
| 2 packages |
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active dry yeast |
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| 2 cups |
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milk, scalded, cooled to lukewarm, and divided |
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| ¼ cup |
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sugar |
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| 2 tsp |
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salt |
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| 2 |
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eggs, beaten |
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| ¼ cup |
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vegetable shortening or margarine, (scant) |
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| 5 cups |
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flour, more if needed |
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|
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melted butter, as needed |
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| 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. |
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| Recipe Type |
| Bread, Copycat |
| | |
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bravenet.com
