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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 64 |
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I've made lots of homemade bread, but this recipe is my favorite - and my family's favorite, too! I usually triple the recipe and make a batch of dough ahead for holidays. I use this recipe to make cinnamon rolls, too. Ingredients:
2 cups warm milk (110° to 115°) |
2 packages (1/4 ounce each) active dry yeast |
1 cup sugar |
1 cup shortening |
2 teaspoons salt |
6 eggs, beaten |
9 cups king arthur unbleached all-purpose flour, divided |
1/2 cup butter, melted |
Directions:
1. In a bowl, combine milk and yeast; stir until dissolved. In large bowl, cream the sugar, shortening and salt. Add eggs; mix well. Add half the flour; then add milk mixture, mixing until flour is moistened. Add remaining flour by hand.
2. Turn out dough onto floured surface. Knead until smooth and elastic, about 6-8 minutes. Place dough in greased bowl; cover and let rise in warm place until doubled, about 1-1/2 hours. Divide dough into four parts. Roll each into a circle and brush with melted butter. Cut each circle into 16 wedges. Roll each piece into a crescent, starting at wide end. Place on baking sheet and freeze immediately.
3. When frozen, place in plastic freezer bags and seal. Store in the freezer for up to 4 weeks. To bake, place on greased baking sheets and cover; let rise until doubled, about 3-4 hours. Bake at 350° for 12-15 minutes. Yield: 64 rolls.
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