I’m sure these rolls were the reason for the original Thanksgiving! Mom stopped making them years ago and I wondered why until I got the recipe. Plan ahead, they’re worth the effort. Enjoy.
Stir milk, 4 1/2 tablespoons shortening, sugar, and salt together in a bowl. Cool until mixture is lukewarm.
Pour water into a bowl and sprinkle yeast over the top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes; stir. Stir milk mixture into yeast mixture until smooth.
Beat 2 1/4 cups flour into yeast mixture until smooth. Gradually stir in remaining flour until dough comes together.
Turn dough out onto a lightly floured work surface and knead until dough is smooth and elastic, about 8 minutes. Place dough in an oiled bowl, brush with melted shortening, cover the bowl with a clean towel, and set in a warm place to rise until doubled in volume, about 2 hours.
Punch dough down and form into 24 rolls. Place rolls on a lightly greased baking dish, cover with a towel, and let rise until doubled in volume, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until golden brown, 12 to 15 minutes.
Per Serving: 121 calories; protein 2.8g; carbohydrates 20.4g; fat 3g; cholesterol 0.6mg; sodium 222mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.