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Tuesday, June 22, 2010

Out Of This World Rolls

I finally had a chance to make some soft bread after that whole crusty French bread disaster. These hit the spot! And I ended up doing half wheat/half white flour and used this recipe from my LionHouse book. Were they really out of this world? Well, probably not, but they were light, soft, warm rolls which were delicious!

Out of This World Rolls

2 T yeast
1/4 C warm water
1/2 C sugar
1/2 C shortening
3 eggs
1 C warm water
1 1/2 tsp salt
4-5 C flour

Combine yeast and the 1/4 C warm water in a small bowl and set aside to proof. In a large mixing bowl, cream together sugar and shortening until light and fluffy. Add eggs, one at a time, mixing after each. Add softened yeast, 1 C warm water, salt, and enough flour to make a soft dough. Mix well. Cover bowl with plastic wrap and let rise for 1 hour. Punch down and let rise for another 45 minutes. Shape as desired and place on greased baking sheets. Cover and rise additional 40 minutes. Bake at 350 for 15 minutes. Dough will keep in the fridge up to 5 days after second rise and shaping. Take out 3 hours before baking and allow to rise.

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