Tuesday, October 30
Little Pillow Rolls BE CAREFUL
THE SHORTENING AND WATER MIXTURE YOU BRING TO A BOIL CAN EXPLODE
WATCH IT CAREFULLY......SOMEBODY IS TESTING THE RECIPE FOR ME TO SEE 'IF' THE WATER AND SHORTENING has TO BE BOILED FOR 5 MINUTES
These are SOFT and YUMMY!
Try them...........but you have to follow the recipe EXACTLY.
1 cup water
1/2 cup shortening
1 envelope active dry yeast
1/2 cup warm water (100-110)
1 tsp. sugar
2 large eggs
1/2 cup sugar
1 tsp. salt
5 cups bread flour
1/4 to 1/2 cup butter, melted
Bring 1 cup water and 1/2 cup shortening to a boil in a small saucepan over high heat; boil 5 minutes. Remove from heat, and let stand 30 minutes or until mixture is completely cooled.
Stir together yeast, 1/2 warm water, and 1 tsp sugar in a glass measuring cup; let mixture stand 5 minutes.
Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt. Add shortening mixture and yeast mixture. Reduce speed to low, and gradually add 5 cups flour, beating until blended.
Cover and chill dough 12 hours or up to 5 days.
Turn dough out on a lightly floured surface, and roll to 1/4 in. thickness. Cut with a lightly floured 2 1/2 in. round cutter. Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal. Place rolls on lightly greased baking sheets.
Cover and let rise in a warm place free from drafts, 1 1/2 hours or until doubled in bulk. Brush rolls evenly with melted butter.
Bake at 400 degrees for 15 minutes or until golden brown. Brush again with melted butter, if desired.