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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 6 |
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I went out on a limb to try out this new recipe idea on my family for Thanksgiving, and it was a huge hit! The chicken stock makes all the difference. Ingredients:
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth |
1 (3/4 ounce) package fast rising yeast |
1/2 cup granulated sugar |
5 1/2 cups all-purpose flour |
1/2 cup shortening |
2 tablespoons butter |
Directions:
1. Mix sugar into chicken broth and heat to between 105 and 110 degrees.
2. Add yeast, stir and let set for about 5 minutes.
3. Add flour and shortening mix well, and knead several times to form a ball.
4. Cover bowl with wet towel and keep in a warm place (I use my oven on the very lowest setting).
5. After dough rises to about double in size, punch down and knead a couple of times to reform ball, recover and let rise again.
6. After second rising, punch down again and pinch off the individual rolls and roll into little balls (a little bigger than a golf ball) then place on baking sheet.
7. Cover again and let rise again.
8. Bake in preheated 400 degree oven for 12 to 15 minutes or until golden brown.
9. Brush with butter upon removal from oven.
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