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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 60 |
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Several years ago, I entered this recipe in a contest sponsored by a local newspaper and was awarded a first prize! Your family and friends will give these fluffy rolls high honors, too!Joan Priefert, Overland Park, Kansas Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
4 cups warm milk (110° to 115°) |
1 cup sugar |
1 cup shortening |
7 to 7-1/2 cups king arthur unbleached all-purpose flour, divided |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
melted butter, optional |
Directions:
1. In a bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours. Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use. Turn onto a heavily floured surface; pat to 1/2-in. thickness. Cut with a biscuit cutter or drop by 1/4 cupfuls onto a greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. bake at 350° for 10-15 minutes or until lightly browned. Brush tops with butter if desired. Dough may be refrigerated up to 3 days. Punch down each day. Yield: about 5 dozen.
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