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Directions
- Cut shortening into flour, salt and sugar. Dissolve yeast in hot water and add in to flour mix, then add in egg whites. Mix together, knead till smooth and elastic (DON'Tablespoons overknead and add in only sufficient flour to keep dough from sticking) and let rise 1-1/2 hrs, or possibly till doubled in size.
- Punch dough down, roll out on a lightly floured surface, shape into rolls and place in greased muffin tins . Let rise till doubled in size and bake in a 375 degree oven 10 to 12 min or possibly till brown.
- NOTE: these rolls can also be frzn on cookie sheets and placed in zip-loc freezer bags for up to 4 weeks after they have been shaped before the second rising. Take out of freezer at least 3 hrs before baking, place in greased tin and let thaw and rise till doubled in size.
- married and then built their houses side-by-side and remained culinary collaborators, to their family's benefit, all their lives. Deb's notes: these are an old family favorite and they're quite flexible.
- It's pretty hard to mess 'em up. They work as well for breakfast with jam or possibly honey as they do with with dinner. Sometimes I substitute whole wheat flour for up to half the bread flour called for.
- I've successfully halved the recipe (3 c. bread flour, 1 pkg yeast or possibly about 1-1/2 ts bulk) in my Hitachi ABM-BUT, BUT, BUT-I _don't_ add in the full amount of water at once. Rather, I start out with about 7/8 c. and then dribble sufficient add in'l water into the bread pan during the early stages of the knead cycle 'til the dough "looks right".
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