Favorite Pull-Apart Rolls |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 32 |
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I've been using this recipe for soft pull-apart rolls for over 20 years and have yet to tire of it. This easy-to-make recipe yields wonderful results. Gay Nell Nicholas, Henderson, Texas Ingredients:
3/4 cup shortening |
3/4 cup sugar |
1 cup boiling water |
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
2 eggs |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
6 to 7 cups king arthur unbleached all-purpose flour |
Directions:
1. In a bowl, cream shortening and sugar. Add boiling water; mix well. Cool to 110° to 115°. Dissolve yeast in warm water. Add yeast mixture and eggs to creamed mixture; mix well. Add salt, baking powder, baking soda and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide into 32 pieces; shape each into a ball. Place in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Bake at 400° for 18-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 32 rolls.
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