 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 18 |
|
I've made these often for Sunday dinner, and they are delicious! There's nothing like homemade rolls to top off a meal. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 teaspoon plus 1/4 cup sugar divided |
1 cup warm milk (110° to 115°) |
1/2 cup shortening |
1-1/2 teaspoons salt |
1 egg, beaten |
3-3/4 to 4 cups king arthur unbleached all-purpose flour |
melted butter |
poppy seeds |
Directions:
1. In a large bowl, dissolve yeast in water. Add 1 teaspoon of sugar; let stand for 5 minutes. Beat in milk, shortening, salt, egg and remaining sugar. Add enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch the dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape into balls. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes.
4. Brush tops with butter; sprinkle with poppy seeds. Bake at 375° for 11-13 minutes or until golden brown. Remove from pans to wire racks. Yield: 1-1/2 dozen.
|
|