August 18, 2017
Breads, Dinner rolls or other breads, Budget-Friendly,
Cooking For A Crowd, Brunch, Fall/Autumn, Winter, Oven Bake, Low Cholesterol, No Eggs, Vegetarian, Make it from scratch, Yeast Rolls, Flour more
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In a large mixing bowl, dissolve yeast in warm water.
Add milk, sugar, salt, shortening and 2 1/2 cups flour. Mix till smooth.
Add remaining flour, to make a soft dough.
Turn dough out onto a lightly floured, cloth covered surface and knead until smooth and elastic.
Place dough in an oiled bowl, turning dough to coat in oil.
Let rise, covered with a damp cloth, until doubled. approximately 1 hr.
Punch down dough and divide into 24 equal pieces
Shape each into a smooth ball and place in greased muffin tins or on a greased baking sheet, 3 inches apart.
Cover and let dough rise until double.
Preheat oven to 275 and bake 20-30 minutes. Do not allow to brown.
Remove from pans and cool.
Once cooled, place rolls in plastic bags or wrap in plastic. Store in fridge for several days, or freeze.
Before serving brown rolls at 400F for 7-10 minutes.
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