Time 40m Yield 24 Or one 9x13 1/2-inch baking pan Number Of Ingredients 7 Steps:
Dissolve yeast in warm water. Stir sugar, salt, and half of the flour into the yeast mixture. Beat in the eggs and shortening. Add the remaining flour and beat until smooth. Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes). Stir down the dough. Add more sifted flour until it can be worked with hands (just add gradually until it feels right). Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls. Pinch the rolls off (medium sized), and place in a greased pan. It may take two pans; one small, and one larger, for all the dough. You can also make loaves of bread out of it. Allow it to rise again, until doubled in bulk. Bake at 375-400 for 15-20 minutes . When done, brush with butter (while hot). Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans), or cinnamon rolls. For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll. Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done. Coat with frosting made with powdered sugar, milk, and a dash of vanilla.
Time 16h15m Yield 3 dozen, 24-30 serving(s) Number Of Ingredients 12 Steps:
Heat milk and shortening in large bowl in microwave until shortening melts. Meanwhile, dissolve yeast and pinch of sugar into warm water. In a smaller bowl, whisk the salt, soda, sugar and first portion of flour. Stir in half the flour mixture into the milk mixture. Stir in the yeast mixture, then stir in the remaining flour. Let rise 1 1/2 hour in a warm place covered with a damp dish towel. Whisk together baking powder and last portion flour. Stir into the batter. Cover bowl with a plate and let rise in refrigerator 12-24 hours. Shape rolls (see two options below) and let rise in a warm place for 1 1/2 - 2 hours. Bake at 400 degrees for about 15 minutes or until done. PARKERHOUSE METHOD. Roll dough out on floured board to about 3/8" thick. Place on cookie sheet and brush with melted butter. Fold each one almost in half. CLOVERLEAF METHOD. By hand, shape dough into 1" balls, dip in melted butter and place 3 per hole in a greased muffin tin. Put remaining dough back into fridge and use within the next few days. Makes great cinnamon rolls too.
Time 2h55m Yield 42 Number Of Ingredients 8 Steps:
Dissolve yeast in warm water in a mixing bowl. Let stand until yeast is frothy, about 5 minutes. Add 2 cups flour, sugar, and salt to the yeast mixture. Beat with an electric mixer for 2 minutes. Add shortening and eggs; beat for 2 minutes more. Slowly add remaining flour and mix well. Let dough rise in a warm place, undisturbed, until doubled in size, about 1 hour. Punch down dough and divide into 42 pieces. Shape each piece into a ball and arrange on a rimmed baking sheet. Let rolls rise in a warm spot, undisturbed, until doubled in size, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and gently brush tops with butter.
Yield 36 Number Of Ingredients 8 Steps:
Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast. Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size. Punch down and let rise 30 more minutes or until doubles. Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with margarine while hot.
Time 45m Yield 2 dozen. Number Of Ingredients 12 Steps:
In a small skillet, saute onion and garlic in butter until tender. Stir in herbs; cool. In a food processor, dissolve yeast in warm water. Add the sugar, salt and onion mixture. Add flour; cover and process until dough forms a smooth ball. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Time 45m Yield 3 dozen. Number Of Ingredients 8 Steps:
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 3 cups flour. Beat on medium speed until mixture has a spongy texture. Let stand for 10 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Let rest for 5 minutes. Divide each portion into 36 pieces. Shape each piece into a ball; place 3 balls in each greased muffin cup., Cover and let rise until almost doubled, about 30 minutes. Bake at 375° until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm.
