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Ingredients
- 1 1/4 c. Lowfat milk
- 1/4 c. Vegetable shortening
- 3/4 c. Sugar
- 1 tsp Salt
- 1 x 7 gram packe active dry yeast
- 2 x Large eggs, lightly beaten
- 4 c. Flour
- 3/4 c. Melted butter
Directions
- Combine lowfat milk, shortening, sugar, and salt in a saucepan and cook, stirring constantly, over medium heat till sugar dissolves. Remove from heat; set aside and allow to cold.
- Mix yeast with 1/4 c. lukewarm water in a large bowl; set aside till yeast dissolves and little bubbles begin to appear on the surface, about 10 min.
- Pour cooled lowfat milk mix into yeast. Stir in Large eggs and gradually add in flour, stirring with a wooden spoon till dough is too stiff to stir, then use your hands to knead in the flour (dough will be sticky, so grease your hands with a little butter). Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper. Place dough in bowl, cover with buttered waxed paper, and lay a clean damp dish towel on top. Set aside to rise till doubled, at least three hrs.
- Turn dough out onto a lightly floured surface. Knead till elastic, then roll out to 1/2 -inch thickness. Cut dough with a 3-inch biscuit cutter, dip each round into melted butter, and mix in half. Line up, round edges up, sides touching, in a baking pan. Cover with buttered waxed paper and a towel, and set aside to rise, at least 2 1/2 hrs.
- Preheat oven to 350 degrees. Bake till golden brown, about 15 min. Rolls are best served hot.
- Yield: about 2 1/2 dozen
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