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Instructions |
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Milk should be warm but not sting your finger when testing the temperature. (If it is too hot, it will kill the yeast.) Combine 1 cup warm milk, 1 teaspoon salt, 3 Tablespoons sugar and 1 Tablespoon yeast. Let foam for 5 minutes.
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Meanwhile melt 1/3 cup Crisco in microwave. Beat together 3 eggs. When milk-yeast mixture has foamed, pour in melted Crisco and 2-1/2 of the eggs, reserving 1/2 beaten egg for glazing the rolls before baking. (This makes them shiny.) Add 2 cups of flour to start and mix (adding more flour) until the dough pulls away from the sides of the bowl. You don't want it to be sticky, but you don't want it too stiff either. The right amount will yield light and fluffy rolls. Knead dough for 10 minutes and let rise 1 hour until doubled in size.
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Push risen dough down and divide in half. On a floured board, pat or roll each half into a 10-inch circle. (If you are using soft butter, spread half of it over each circle.) Cut circles into quarters and then cut each quarter into 3 parts like pie slices. (If you're using melted butter, take each piece and dip into the melted butter.) Then roll up starting with the edge and ending with the point. Place in buttered 13 by 9 inch pan. We set the rolls diagonally with the first point at the corner. You will probably fit about 4 rolls across, leaving room for the rolls to rise and double in size. The 24 rolls you make from the 2 circles will fill the pan. Allow rolls to rise (about 1 hour).
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Before baking paint the rolls with the reserved beaten egg. Bake in pre-heated oven about 20 minutes or until lightly browned. Heat the oven to 350 degrees for metal pans and to 325 degrees for Pyrex or ceramic pans.
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Suggestions |
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These rolls are well loved and are always requested for holiday meals. Serve warm (but cold is okay too) and with butter to spread on them.
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Originally Submitted
12/23/2011
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