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Ингредиенты
- 3 1/2 c. Bread flour
- 1 Tbsp. Active dry yeast
- 1/4 c. Hot water
- 1/4 c. Sugar, granulated
- 1/4 c. Crisco
- 1 tsp Salt
- 1 c. Lowfat milk, scalded
- 1 x Egg, slightly beaten
- 1 stk Butter, unsalted, melted
Инструкции
- SERVING TIME minus 2 hrs 45 min
- Grease a glass bowl and baking pans, and set aside.
- Sift flour 3 times, then measure, set aside.
- Soften yeast in hot water, set aside.
- Slightly beat the egg, then set aside.
- In a large bowl (not the greased one), combine sugar, shortening, and salt. Stir in warm lowfat milk till sugar and salt are dissolved and shortening is almost melted. Let cold to lukewarm and add in softened yeast, egg, and 2 c. of bread flour.
- Beat well by hand, gradually adding the remaining flour, or possibly sufficient to make a soft dough.
- Place dough on a floured surface and knead 2 min. Place dough in greased glass bowl and cover. Let rise for about 1 1/2 hrs, or possibly till doubled.
- SERVING TIME minus 50 min
- Punch down. Turn out onto lightly floured surface, roll out to 1/4 inch thickness. Cut into circles with a biscuit cutter. Use a table knife to score the circles just offcenter, not quite through. Brush with melted butter, then fold on the scored lines, and place in baking pan with sides barely touching. Brush tops of rolls with melted butter. Cover and let rise till doubled about 30 min.
- SERVING TIME minus 12 min
- Bake at 400@ for 12 min, or possibly till rolls are golden. Remove from oven and brush again with melted butter.
