Good Old American White Rolls #2
THIS RECIPE MAKES 12 TO 24 ROLLS
- 1+1/2 cups Water
- 1 TBSP Shortening (or oil)
- 5 to 5+1/2 cups Bread Flour
- 2 tsp Salt
- 2 TBSP Sugar
- 4 TBSP Non-fat dry milk
- 4+1/2 tsp Active Dry Yeast
- 3 TBSP Butter, melted
- 2 tsp Honey
- In large mixer bowl, combine 2+1/2 cups flour, yeast, sugar, non-fat dry milk and salt; mix well. In saucepan, heat water and shortening until very warm (120 - 130°F; shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Punch down dough. divide dough into 2 parts. Divide each part into 6 to 12 equal pieces (depending on what size - 1 oz. or 2 oz. finished product is desired). Round into smooth balls. Place on greased cookie sheet. Cover; let rise in warm place until indentation remains after lightly touching. Bake at 400°F for 10 to 12 minutes until golden brown. Mix melted butter and honey together; brush rolls with honey-butter mix. Remove from cookie sheet and cool.
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.