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2 packages (1/4 ounce each) active dry yeast
1/3 C warm water (110 – 115 degrees)
9 C flour, divided
2 C warm milk (110 to 115 degrees)
1 C shortening
1 C sugar
6 eggs
2 tsp salt
3 – 4 tablespoons butter or margarine, melted

In a large mixing bowl, dissolve yeast in water.
Add 4 C flour, milk, shortening, sugar, eggs and salt; beat for 2 minutes or until smooth.
Add enough remaining flour to form a soft dough. Turn onto floured board; knead lightly.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 – 3 hours.

Punch dough down; divide into four equal parts.
Roll each into a 9 inch circle; brush with butter.
Cut each circle into 8 pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal.

Optional:
Place rolls, tip down on baking sheets; freeze. When frozen, place in freezer bags and keep frozen until needed. To bake, place on greased baking sheets, thaw 5 hours or until doubled in size.

Bake at 375 degrees for 12 – 15 minutes or until lightly browned.

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