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Yeast rolls recipe

Yeast rolls recipe

By Mia Pakpoom
30’ Prep time
15’ Cook time
45’ Total time
147 Calories
24 Serving
Mia Pakpoom 0 Followers

Step by Step

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Step 1

In a large bowl, add a pinch of sugar to the warm water. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir to dissolve yeast. Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat in 2 cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough. Place the dough in a well-greased bowl and turn to coat the dough. Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours.
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Step 2

Punch the dough down and refrigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled.
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Step 3

Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes.

Ingredient

  • Butter
    Butter
  • Salt
    Salt
  • All-purpose flour
    All-purpose flour
  • Sugar
    Sugar
  • Cold water
    Cold water
  • Solid vegetable shortening
    Solid vegetable shortening
  • Warm water (105 to 115 degrees f)
    Warm water (105 to 115 degrees f)
  • Active dry yeast
    Active dry yeast
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