Post by chief_cook2 on Dec 17, 2003 15:10:21 GMT -6
3 cups all-purpose flour
2 (1/4 -oz.) packages active dry yeast
1-teaspoon salt
2 tablespoons sugar
1/4-cup nonfat dry milk
1-1/4 cups warm water (105-115 degrees)
1 large egg, slightly beaten
8 tablespoons butter, melted
2 tablespoons butter-flavored vegetable shortening
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and
dry milk. Set aside. In a mixing bowl, combine water and egg and stir
to blend. Make a well in the center of the dry ingredients. Pour water
mixture into well. Mix by hand, beating 150 strokes and frequently
scraping bottom and sides of bowl. Add 1/2 the melted butter and beat
to incorporate. Add remaining flour, about 1/3 cup at a time, beating
to incorporate each addition. Cover bowl with plastic wrap. Set dough
in a warm, draft-free place such as oven with pan of hottest tap water
on rack below. Allow batter to rise until doubled in bulk, about 1
hour. Coat cups, bottoms and sides of a 12-cup muffin pan (or two
small round pans) with butter-flavored vegetable shortening. Punch
down batter (batter will be extremely soft and sticky). Drop by hand
or spoonful into prepared muffin pan cups to make 12 rolls (if in pan,
each roll touching the next). Brush dough with 1/2 remaining melted
butter. Let rise, uncovered, in warm, draft-free place until almost
doubled in bulk, about 30 minutes. In preheated 400-degree oven, bake
rolls on middle rack 16-18 minutes. Brush tops of cooked rolls with
remaining melted butter. Serve immediately. Makes 12 large rolls