Post by Granny Smith on Dec 2, 2010 12:41:32 GMT -5
These are like those big, soft, slightly-sweet rolls you get at schools and restaurants. Easy to make, too, no kneading and only one rise. I double this recipe and put them in a 9"x13" pan. They turn out high and light.
Schoolhouse Rolls
1 T. or 1 pkg. yeast
1 c. lukewarm water
2 tbsp. sugar
1 T. honey
1/4 c. dry milk
3 - 3 1/2 c. flour, divided
3/4 tsp. baking powder
3/4 tsp. salt
1/4 c. shortening
Mix yeast, water, honey, and sugar; let stand 10 minutes. In medium mixing bowl, mix milk, baking powder, salt, and 2 cups of flour. Cut shortening into flour mixture, then add liquid, beating well with a whisk. Blend in enough additional flour until dough is no longer sticky.
Roll into 12 balls, place in greased 9" (or 7"x11") pan, and let stand to rise for 30 minutes. Bake at 425 degrees for about 30 minutes or until very lightly browned.
Yields 12 servings.
Schoolhouse Rolls
1 T. or 1 pkg. yeast
1 c. lukewarm water
2 tbsp. sugar
1 T. honey
1/4 c. dry milk
3 - 3 1/2 c. flour, divided
3/4 tsp. baking powder
3/4 tsp. salt
1/4 c. shortening
Mix yeast, water, honey, and sugar; let stand 10 minutes. In medium mixing bowl, mix milk, baking powder, salt, and 2 cups of flour. Cut shortening into flour mixture, then add liquid, beating well with a whisk. Blend in enough additional flour until dough is no longer sticky.
Roll into 12 balls, place in greased 9" (or 7"x11") pan, and let stand to rise for 30 minutes. Bake at 425 degrees for about 30 minutes or until very lightly browned.
Yields 12 servings.
If you took a bite out of one of those rolls and then sucked air through the roll it would taste like yeast. Yes, my love for bread started at an early age. 
