Dinner Rolls

 

Ingredients

 

Makes 24 rolls

• 1 1/4 cups milk

• 1/2 cup vegetable shortening

• 3 3/4 to 4 1/4 cups all purpose flour, divided

•  1/4 cup sugar

• 2 packages active dry yeast

• 1 teaspoon salt

• 2 eggs

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Method:

1. Stir milk and shortening in small saucepan over low heat until temperature reaches 120° to 130°F (Shortening does not need to melt completely.)

2. Combine 1 1/2 cups flour, sugar, yeast and salt in large bowl; set aside. Gradually beat milk mixture into flour mixture with electric mixer at low speed.

3. Beat in eggs and 1 cup flour. Increase speed to medium; beat 2 minutes. Stir in enough flour, about 1 1/4 cups, with wooden spoon to make soft dough.

4. Turn out dough onto lightly floured surface. Knead about 5 minutes adding enough of remaining flour to make a smooth and elastic dough.

5. Shape dough into ball; place in large, lightly greased bowl. Turn dough over so top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.

6. Punch down dough. Knead on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes. Grease two 8-inch square baking pans. Cut dough into halves. Cut one half into 12 pieces, keeping remaining half covered with towel.

7. Shape pieces into balls; place in rows in 1 prepared pan. Repeat with remaining dough. Cover pans with towels; let rise in warm place 30 minutes or until doubled in bulk.

8. Preheat oven to 375°F. Bake 15 to 20 minutes or until golden brown. Remove immediately from pans. Cool on wire racks. Serve warm.