Overview
Laura's Rich Hot Rolls 3/4 cup milk 1/2 cup shortening 1/2 cup sugar 1 tsp salt 2 pkg. active dry yeast 1/2 cup warm water 4 1/4 to 4 3/4 cup flour 2 eggs Scald the milk over low heat (almost a boil, but NOT a boil, we don't want a skin to develop on the milk) In a clean glass bowl put the warm water (the water needs to be very warm, but not too warm. I usually determine the temperature when the water comes out of the faucet, it should be so hot that your pinky finger can't stand the temperature, but your other fingers think its bearable). Sprinkle the yeast on the water. Stir in to dissolve. Allow the yeast and water to begin to rise (this step allows you to see if the water was too hot, not hot enough, or just right). In a bowl combine the shortening, sugar and salt. Add the hot milk. Allow to cool slightly before continuing to the next step. Add 1-1/2 cups flour to milk mixture. Beat well. This is the only step that you REALLY mix in the flour. Beat in eggs and yeast mixture. Gradually stir in the remaining flour to make soft dough that leaves the sides of the bowl. Turn onto a flour board and knead until smooth (5-8 mins) Place in a lightly greased bowl . Invert the dough to grease the dough on all sides. Cover and let raise until doubled (1 - 1 1/2 hours) Punch down. Divide. Shape as desired. Brush the tops with melted butter. Let rise until doubled (30-45 mins)