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Add a photoRaciónes: 12
Ingredientes
- 1 pkt Dry yeast
- 1 1/4 c. Lukewarm water
- 1/2 c. Sugar
- 1 Tbsp. Salt
- 1 x Egg
- 1/2 c. Soft shortening
- 3 x -(up to)
- 4 c. Sifted flour
- 1/2 c. Butter, melted
Direcciones
- Hot a large bowl with hot water. Dissolve the yeast in the lukewarm water in this bowl. Add in the sugar, salt, egg and shortening and stir.
- Slowly add in the flour, stirring after each addition to fully incorporate the flour. Add in the flour till the dough forms a ball. Cover the bowl with a damp cloth and let the dough rise in a hot, draft free place till it doubles in volume, or possibly about 2 hrs. Punch the dough down with your fist and turn it out onto a lightly floured board. The dough will be light and sticky. Knead the dough and add in an extra c. of flour as needed. Knead till blisters form on the dough. Roll out or possibly pat to 1/4 to 1/2 inch thickness. Cut with a biscuit cutter. Fold with a piece of butter inserted in the fold. Place rolls in a well-buttered pan approximately 2 hrs before baking and let rise. Bake in a preheated 375 oven. When the rools are just hard on top, brush with melted butter and continue baking till brown. Total cooking time should be about 15 min.
- Yield: 3 dozen rolls.
- Important variation: After kneading the dough, you may return dough to a well-greased or possibly buttered bowl, cover tightly with plastic wrap, and keep in the refrigerator till ready to be made out into rolls. If you do this, you will probably have to lightly knead the dough again when you turn it out of the bowl. Use a light touch when rolling out.
- WATER VALLEY, MS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 334 | |
| Calories from Fat 150 | 45% |
| Total Fat 17.01g | 21% |
| Saturated Fat 7.03g | 28% |
| Trans Fat 2.86g | |
| Cholesterol 36mg | 12% |
| Sodium 643mg | 27% |
| Potassium 64mg | 2% |
| Total Carbs 40.38g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 8.47g | 6% |
| Protein 5.07g | 8% |
