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
small
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,
alternating
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)
Sunday, August 16, 2009
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