- 1 tsp granulated sugar
- 1/2 cup warm water
- 1 - 1/4 oz. package active dry yeast or 2 1/2 tsp active dry yeast
- 1 1/2 cups milk
- 1/4 cup granulated sugar
- 1/4 cup vegetable shortening
- 2 tsp salt
- 3 3/4 cups all-purpose or bread flour
In a large bowl dissolve 1 tsp sugar in warm water. Sprinkle in yeast and let stand for 10 minutes, then stir well.
In a saucepan combine milk, 1/4 cup sugar, shortening, and salt. Heat until lukewarm and shortening is melted. Add to yeast mixture, gradually add 2 3/4 cups flour and beat vigorously until smooth. Gradually stir up to 1 cup flour to make a soft dough. Cover and allow to rise in a warm place until doubled, about 1 hour.
Punch down the dough and let stand for 10 minutes. Fill greased muffin cups about half full then let rise until doubled, about 45 minutes.
Bake in a 375*F oven for 20 to 25 minutes, or until golden. Turn out of the muffin tin immediately.Servings: 36 rolls
Submitted by: Recipe Group Member
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