Light yeast rolls.
Mix together flour, sugar, salt, and instant yeast in a bowl. Add shortening and mix well. Mix in water.
Turn dough out onto a lightly floured surface. Knead by hand for 20 minutes, or by machine for 12 to 14 minutes. Toss dough with vegetable oil in a bowl; cover the bowl and let proof for 1 hour.
Form dough into 24 rounds, and place on a greased baking tray. Cover and let proof for 45 minutes more.
Preheat the oven to 400 degrees F (200 degrees C).
Bake in the preheated oven until golden, 12 to 14 minutes.
Per Serving: 120 calories; protein 2.7g; carbohydrates 20.3g; fat 3g; sodium 243.5mg.
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 bread flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . 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 start it yesterday , then clear it off the next day.