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Linda's Fresh School House Rolls Breads & Rolls
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Submitted by Linda Bradley
Forked Island, LA
on Thursday, May 16, 2002
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| Makes: | 30 servings |
| Prep Time: | 2 hours, 0 minutes |
| Cook Time: | 23 minutes |
| Ready In: | 2 hours, 23 minutes |
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These fresh melt in your mouth rolls are the same type rolls you enjoyed as a kid when you went to school. |
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| Ingredients |
| 4 3/4 cup white flour |
1/3 cup shortening (Crisco) |
| 1/3 cup powdered milk |
1/3 cup sugar |
| 2 tsp salt |
1 3/4 cup water (room temperature) |
| 2 tbsp yeast (instant) |
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| | | Directions | Mix the first 5 ingredients. In a heavy duty mixer with dough hook, add the water and the dry ingredients all at once. Begin mixing; when the mixture incorporates most of the water, add the dry yeast. Beat at a medium speed for 10 minutes. Dough should be in a ball and mixer will be clean.
Set in a lightly greased bowl in a warm place to rise (about 40 minutes). When the dough size has doubled, punch down and pinch into 1 1/2-ounce rolls. When bread has risen a second time, bake 23 to 28 minutes at 350 degrees). Pat butter on rolls when still warm.
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