Dinner Rolls
From the kitchen of Cherie Burton, School of Medicine Staff
Prep time: 2 1/2 hours
Ready in: 10-15 minutes
Ingredients
½ cup water
1 cup milk, scalded
½ cup Crisco or one stick of margarine
1 teaspoon salt
3 eggs
½ cup sugar
4 cups flour
2 packages yeast
Preparation
1. Scald milk; stir in the shortening. Set milk aside to cool. In a bowl, dissolve yeast in warm water with one teaspoon of sugar. Set yeast aside to bubble and expand.
2. In a large bowl, combine eggs, sugar and salt. Beat until smooth. Stir in the cooled milk and yeast until combined. Add the flour, one cup at a time. If dough is too sticky, add more flour. Transfer to an oiled bowl, cover and let rise in a warm place until doubled in bulk, about two hours.
3. Punch down and roll dough out on a floured counter. Cut the dough into circles. Cover and let rise again in a warm place until doubled, about 30 minutes. Transfer to greased baking sheet.
4. Bake rolls at 325 degrees for 10 to 15 minutes or until lightly browned. Yields around two dozen rolls.