Monday, January 31, 2011

Aunt Michele's Rolls

I absolutely love this recipe and once again I use my kitchen aid to knead and it comes out perfect. I also use the exact amount of flour instead of adding more, I know it is a bit sticky but it comes out perfect I swear!

Marilee's Aunt Michele’s Basic roll and Bread dough 

Small batch-
1 pkg dry yeast
¼ cup warm water

1 cup hot milk
¼ cup sugar
¼ cup shortening
1 tsp salt
3 ½ cups all-purpose flour
1 egg

Large Batch-
4 pkgs dry yeast
1 cup warm water

4 cups hot milk
1 ¼ cup sugar
1 cup shortening
4 tsp salt
14 cups all purpose flour
4 eggs

Add yeast to warm water  with 1 Tbsp sugar in bowl and set aside.

Combine Milk, sugar, shortening, salt, and then slowly add flour while mixing with hands. Add egg and yeast and mix into a soft dough. Cover and let rise one hour. Punch it down and form into rolls or loaf. Place in greased bread pan or sup cake pans or cookie sheet until about double in size. Bake at 375 until deep golden brown. Cool for 5 minutes then put in plastic to prevent drying.

Bread – 40 minutes
Rolls—15 minutes
Cinnamon Rolls—15 minutes

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