Sunday, August 16, 2009

~*~Butter Rolls~*~

Butter Rolls

1 cup milk

1 cake compressed yeast

1/4 cup butter

1/2 teaspoon salt

1/4 cup solid vegetable shortening

1/2 cup sugar

1 tablespoon honey

3 eggs

5 1/2 cups enriched flour, sifted

1/2 cup melted butter

Preheat oven to 425 degrees F. In a medium saucepan, heat milk until

bubbles form on side of pan, and cool to lukewarm. Add yeast to milk and
stir until

dissolved. In a large bowl, cream butter, salt, and shortening; gradually
add sugar

and honey. Add eggs, one at a time, and beat well. Gradually add flour,

with milk mixture, mixing well after each addition. Beat for 2 or 3
minutes after final

addition. Place in a greased bowl, cover with a tea towel, and allow to
rise in a

warm place 1 hour or until double in bulk. Cover tightly with plastic
wrap and

refrigerate several hours or until chilled. Turn out onto a floured
board, rool out to

a thickness of 1/2 inch, and cut out with floured biscuit cutter. Reroll
scraps and

cut again until all dough is used. Place in a greased pan, brush with
melted butter,

and let rise until double in sixe, about 35 minutes. Bake 10 to 15
minutes or until

golden. (Makes 2 dozen rolls)

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