Thursday, November 8, 2012
1-1/2 cups warm water
1/4 cup sugar
2 packages active dry yeast or rapid-rise yeast, or 3-1/3 teaspoons instant yeast
4 cups all purpose flour
1-1/2 teaspoons salt
1/3 cup soft shortening (not oil)
Put water in large bowl. Add sugar and yeast. Let stand for about 5 minutes or until the yeast starts to bubble and becomes foamy. Add 2 cups flour, the salt, shortening and egg. Mix well. Add the remaining 2 cups flour(this dough is supposed to be slightly sticky). Cover with wax paper and let raise until doubled, (about 30 minutes if you use the rapid-rise yeast.) Grease muffin tins. ( I just used 1 pan and got large rolls, use more for smaller rolls). Stir the batter for 30 strokes. NO more than that. Spoon into muffin tins. Let raise for another 30 minutes. Bake at 425-450 degrees for about 8 to 10 minutes or until golden brown.