Monday, May 17, 2010


Soft Pan Rolls.....
2 packages active dry yeast
1 tsp plus 2/3 cup sugar divided
1 cup warm water
1/2 cup softend butter
1/2 cup shortening
1 tsp. salt
1 cup boiling water
2 eggs
7 - 7 1/2 cups of flour
1. In a large mixing bowl, dissolve yeast and 1 teaspoon of sugar in warm water; let stand for 5 minutes. IN A SEPREATE BOWL Add boiling water the butter, shortening, salt, and remaining sugar, COOL to 115 degrees. add yeast mixture and eggs. Beat on medium speed until smooth. Add flour one cup at a time until it forms a soft dough.
2. Knead untill smooth and elastic. This is where your rolls either become fabulous of flop. Most recipes say to knead for about 6-8 minutes, but this just isn't long enough to get a really good elastic dough, I knead my dough in my kitchenaide mixer for about 15 minutes.
Place in a greased bowl and roll to cover dough ball in grease, cover and let rise until doubled in size, about 1 hour
3. Punch dough down, turn onto lightly flowered surface: divide dough into thirds. Divide each portion into nine pieces, shape into balls. Place all rolls about 1 1/2 inches apart on a cookie sheet, the kind with raised sides, or you can cook them in your 9x13 baking dish. cover and let rise until doubled in size (about 30 minutes)
4. Bake at 350 degrees for 20-25 minutes or until golden brown.
27 rolls

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