Prep: 45 minutes
Rise: 1 1/2 hours
Bake: 12 minutes
Note: You can freeze the baked rolls for up to 3 months.
Ingredients
4 1/4 to 4 3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter or shortening
3/4 teaspoon salt
2 eggs, beaten
1. In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just till warm (120- 130 degrees) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape the dough into a ball and place in a lightly greased bowl. Turn once. Cover. Let rise in a warm place till double (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Lightly grease baking sheets or muffin cups.
4. Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place till nearly double in size (about 30 minutes).
5. Bake in a 375 degree oven for 12 to 15 minutes or until golden. immediately remove rolls form pans. Cool on wire racks. Makes 24-32 rolls.
Nutrition: 114 calories, 3 g total fat, 103 mg sodium
Shapes:
Butterhorns: Roll portions of the dough into 12-inch circle. Brush with melted butter. Cut each circle into 12 wedges. Begin at the wide end of a wedge and loosely roll toward the point. Place point die down, 2 to 3 inches apart on baking sheet.
Cloverleaf: Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sides up.
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