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Dinner Rolls


1 pkg. active dry yeast
1 teaspoon salt
1/4 cup warm water
1 cup milk
1/4 cup sugar
1 slightly beaten egg
1/4 cup shortening
3 1/2 cups all-purpose flour

Soften active dry yeast in warm water. In large bowl, combine sugar, shortening, and salt; stir in hot milk cool to lukewarm. dd softened yeast, egg and two cups of the flour and beat well. Gradually add remaining flour or enough to make a soft dough. Cover and allow to rise in warm place until double, abour 1 1/2 hours. Punch down. At this point, part of the dough may be refrigerated for a later meal. Shape into rolls and allow to rise again until double. Bake at 375 degrees F. until golden brown.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.