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Good Old American White Rolls #2

This recipe makes 12 to 24 rolls
Water1+1/2 cups
Shortening (or oil)1 TBSP
Bread Flour5 to 5+1/2 cups
Salt2 tsp
Sugar2 TBSP
Non-fat dry milk4 TBSP
Active Dry Yeast4+1/2 tsp
Butter, melted3 TBSP
Honey2 tsp

In large mixer bowl,  combine 2+1/2 cups flour, yeast, sugar, non-fat dry milk and salt; mix well. In saucepan, heat water and shortening until very warm (120 - 130°F; shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.


Punch down dough. divide dough into 2 parts. Divide each part into 6 to 12 equal pieces (depending on what size - 1 oz. or 2 oz. finished product is desired). Round into smooth balls. Place on greased cookie sheet. Cover; let rise in warm place until indentation remains after lightly touching. Bake at 400°F for 10 to 12 minutes until golden brown. Mix melted butter and honey together; brush rolls with honey-butter mix. Remove from cookie sheet and cool.


You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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