This recipe is a little softer and sweeter than most. In other words, it’s really good.
7 cups flour (may use up to 1/2 cup less if desired)
2 package active dry yeast (I actually use bulk yeast, and my measurement ends up being just a little bit more than this. No worries though. Two packs will fluff up nicely enough.)
2 1/2 cups milk
1/2 cup sugar
1/2 cup shortening
2 teaspoon salt
In mixing bowl, combine 3 cups flour and yeast. Mix. In sauce pan, combine milk, sugar, shortening, and salt. Heat over medium heat until shortening almost melts, stirring frequently to prevent scorching. Add milk mixture to flour and yeast and mix immediately. Add eggs. Mix. Gradually add remaining flour and knead into soft ball. I use an electric mixer with a bread hook. No work. So easy. By the way, you can’t really knead dough too much. The more you knead, the softer the bread. After kneading is done, place dough in greased/sprayed bowl. Spray top of dough with cooking spray. Cover loosely with plastic wrap and let rise until double in size. Punch down. If desired (for softer rolls) let rise again. Punch down and let dough rest 10 min. Roll out as desired. See instructions below for a few ideas. Place prepared rolls onto greased/sprayed baking sheet(s) or in greased/sprayed baking pan(s). Spray rolls with cooking spray and cover loosely with plastic wrap. Let rise 30 minutes or until double in size. Carefully remove wrap. Bake at 350 for 10 — 15 minutes or until golden brown. Remove from heat. Butter tops and enjoy. Store leftover rolls in fridge in airtight container.
To make cinnamon rolls, on a floured surface, roll out dough into a rectangular shape 1/2 inch thick. Butter generously. Sprinkle with cinnamon and sugar in desired amounts. Add chopped walnuts and/or raisins if desired. Roll dough lengthwise. Using string/thread, cut rolls into desired width by placing string/thread under dough, bring it over the top, cross and pull. The dough should cut smoothly and cleanly. Remove any wayward walnuts. Place on greased baking sheet and bake at 350 for 10 min or until golden brown. Glaze and enjoy.
Glaze: 3 cups powdered sugar, 2 tablespoons whipping cream or milk (add more milk for a runny texture), 1 teaspoon vanilla, 1/2 cup butter. Mix, then whip until smooth and fluffy. Frost cinnamon rolls immediately when they come out of the oven.
To make soft wheat bread, substitute 1/3 — 1/2 flour in recipe as wheat flour. Makes 2 — 4 loaves depending upon size of pan.
To make rolls in the shape of croissants, on a floured surface, roll dough out into circular sections as if making a pizza. Slice into crosswise sections like a pizza. Roll each triangle piece from the large end to the small end. Shape and place on baking sheet leaving space for dough to rise between each roll. Spray with cooking spray and cover loosely with plastic wrap. Let rise 30 min or until double in size. Remove wrap and bake as in recipe above.
To make pizza crust, make dough as in recipe above. After the dough has risen once, roll dough out in cornmeal — thin. Place dough on pizza pan. Add sauce and toppings. Bake in hot oven 12 — 15 minutes or until done.
Because this dough is sweet, it also makes the best scones, or fry bread, AKA Navajo Tacos. For the best flavor use olive oil. Fill wok 1/3 — 1/2 full of olive oil. Heat olive oil in wok to 400. Shape scones or fry bread into 1/2 inch thick patties. Slip dough into hot oil being careful not to splash. My wok holds between three and four pieces at a time. (As dough cooks shape next set of patties.) Cook until golden brown on one side. Using tongs, flip and cook the other side. Using tongs, remove cooked bread and place on glass platter lined with paper towels. Continue shaping and frying patties until dough is gone. As you fry the bread, use paper towels between the layers of bread on the plate so that any excess oil will be absorbed. For scones, serve with honey. For fry bread, AKA Navajo Tacos, serve with hot chili, shredded cheese, sour cream, and tomatoes.
Since most recipes on this site are my own recipes, sometimes my instructions can be confusing. Sorry about that. If there is anything that doesn’t make sense, feel free to email me for clarification. Also, all measurements in my kitchen are akin to olden day measuring. I use my hand to measure teaspoons and tablespoons. I heap things sometimes when I want a little different texture. In other words, feel free to change things up and make these recipes your own.