Post by Loupy on Apr 27, 2011 21:44:33 GMT -7
Monica's Never Fail Rolls
By: DEBEAR
Photo by sunnybyrd
"These light and delicious rolls are easy to make, economical and require no kneading."
Servings Per Recipe: 36
Prep Time: 45 Min
Cook Time: 20 Min
Ready In: 6 Hrs
Ingredients
2 cups milk, divided
10 tablespoons shortening
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
10 tablespoons white sugar
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups all-purpose flour
1/2 cup margarine, melted
Directions
1.Place 1 cup milk with shortening in a saucepan.
Stir constantly over medium heat until shortening melts.
Do not allow to boil.
Remove from heat and let cool slightly.
In a small bowl, dissolve yeast in warm water.
Let stand until creamy, about 10 minutes.
2.Pour milk and margarine into a large bowl.
Add remaining cup of milk and dissolved yeast.
In a separate bowl, sift together sugar, 4 cups flour, baking powder, baking soda and salt.
Gradually flour mixture to milk mixture, using a wire whisk or electric mixer.
Place uncovered bowl on stove.
Allow dough to rise 2 to 2 1/2 hours until doubled in bulk.
3.Stir remaining 1 1/2 cups flour into dough and mix well.
Turn dough out onto a lightly floured surface and divide in half.
Roll out until 1/8 inch thick.
Brush with melted margarine and cut with biscuit cutter.
Fold each roll in half and dip in melted margarine, place on greased cookie sheets.
For immediate use continue to let rolls rise 2 hours or until doubled in bulk.
Refrigerate or freeze rolls if you do not plan to use at once.
4.Preheat oven to 425 degrees F (220 degrees C).
5.Bake in a preheated oven for 15 to 20 minutes until golden brown.
When using frozen rolls, remove from freezer at least 4 hours before serving.
When using refrigerated rolls, allow 3 hours for rolls to rise.
Nutritional Information
Calories: 144
Total Fat: 6.5g
Cholesterol: 1mg
Sodium: 175mg
Total Carbs: 18.8g
Dietary Fiber: 0.6g
Protein: 2.5g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
By: DEBEAR
Photo by sunnybyrd
"These light and delicious rolls are easy to make, economical and require no kneading."
Servings Per Recipe: 36
Prep Time: 45 Min
Cook Time: 20 Min
Ready In: 6 Hrs
Ingredients
2 cups milk, divided
10 tablespoons shortening
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
10 tablespoons white sugar
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups all-purpose flour
1/2 cup margarine, melted
Directions
1.Place 1 cup milk with shortening in a saucepan.
Stir constantly over medium heat until shortening melts.
Do not allow to boil.
Remove from heat and let cool slightly.
In a small bowl, dissolve yeast in warm water.
Let stand until creamy, about 10 minutes.
2.Pour milk and margarine into a large bowl.
Add remaining cup of milk and dissolved yeast.
In a separate bowl, sift together sugar, 4 cups flour, baking powder, baking soda and salt.
Gradually flour mixture to milk mixture, using a wire whisk or electric mixer.
Place uncovered bowl on stove.
Allow dough to rise 2 to 2 1/2 hours until doubled in bulk.
3.Stir remaining 1 1/2 cups flour into dough and mix well.
Turn dough out onto a lightly floured surface and divide in half.
Roll out until 1/8 inch thick.
Brush with melted margarine and cut with biscuit cutter.
Fold each roll in half and dip in melted margarine, place on greased cookie sheets.
For immediate use continue to let rolls rise 2 hours or until doubled in bulk.
Refrigerate or freeze rolls if you do not plan to use at once.
4.Preheat oven to 425 degrees F (220 degrees C).
5.Bake in a preheated oven for 15 to 20 minutes until golden brown.
When using frozen rolls, remove from freezer at least 4 hours before serving.
When using refrigerated rolls, allow 3 hours for rolls to rise.
Nutritional Information
Calories: 144
Total Fat: 6.5g
Cholesterol: 1mg
Sodium: 175mg
Total Carbs: 18.8g
Dietary Fiber: 0.6g
Protein: 2.5g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
