Side Pannel
Minnie and Aunt Pete's Yeast Rolls
Minnie and Aunt Pete's Yeast Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 6 c Flour
- 1/2 c Sugar
- 3 ts Salt
- 2 Egg whites
- 2 pk Yeast
- 2 1/4 c Warm water, 110 degrees
Directions
Cut shortening into flour, salt and sugar. Dissolve yeast in warm water and
add to flour mixture, then add egg whites. Mix together, knead until smooth
and elastic (DON'T overknead and add only enough flour to keep dough from
sticking) and let rise 1-1/2 hours, or until doubled in size.
Punch dough down, roll out on a lightly floured surface, shape into rolls
and place in greased muffin tins . Let rise until doubled in size and bake
in a 375 degree oven 10 to 12 minutes or until brown.
NOTE: these rolls can also be frozen on cookie sheets and placed in zip-loc
freezer bags for up to 4 weeks after they have been shaped before the
second rising. Take out of freezer at least 3 hours before baking, place in
greased tin and let thaw and rise until doubled in size.
I've successfully halved the recipe (3 cups bread flour, 1 pkg yeast or
about 1-1/2 ts bulk) in my Hitachi ABMBUT, BUT, BUTI _don't_ add the
full amount of water at once. Rather, I start out with about 7/8 cup and
then dribble enough add'l water into the bread pan during the early stages
of the knead cycle 'til the dough "looks right".
add to flour mixture, then add egg whites. Mix together, knead until smooth
and elastic (DON'T overknead and add only enough flour to keep dough from
sticking) and let rise 1-1/2 hours, or until doubled in size.
Punch dough down, roll out on a lightly floured surface, shape into rolls
and place in greased muffin tins . Let rise until doubled in size and bake
in a 375 degree oven 10 to 12 minutes or until brown.
NOTE: these rolls can also be frozen on cookie sheets and placed in zip-loc
freezer bags for up to 4 weeks after they have been shaped before the
second rising. Take out of freezer at least 3 hours before baking, place in
greased tin and let thaw and rise until doubled in size.
I've successfully halved the recipe (3 cups bread flour, 1 pkg yeast or
about 1-1/2 ts bulk) in my Hitachi ABMBUT, BUT, BUTI _don't_ add the
full amount of water at once. Rather, I start out with about 7/8 cup and
then dribble enough add'l water into the bread pan during the early stages
of the knead cycle 'til the dough "looks right".
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