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Thanksgiving Rolls

November 20th, 2013 | Posted by Annette in Uncategorized

Thanks­giv­ing is almost here. I love this sim­ple roll recipe. It’s a lit­tle softer and sweeter than most and doesn’t take much effort. In other words, yum! (Feel free to cut the recipe in half.)

7 cups flour (may use up to 1/2 cup less if desired)

2 pack­age active dry yeast (If using bulk yeast: use 5 tea­spoons slightly rounded)

2  1/2 cups milk

1/2 cup sugar

1/2 cup shortening

2 tea­spoon salt

2 eggs

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.

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