Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Breads

  4. Yield: 36 servings

  5. 6 c Flour

  6. 1/2 c Sugar

  7. 3 ts Salt

  8. 2 Egg whites

  9. 2 pk Yeast

  10. 2 1/4 c Warm water,

  11. 110 degrees

  12. Cut shortening into flour, salt and sugar. Dissolve

  13. yeast in warm water and add to flour mixture, then add

  14. egg whites. Mix together, knead until smooth and elastic (DON'T overknead and add only enough flour to

  15. 1-1/2 hours, or until doubled in size.

  16. Punch dough down, roll out on a lightly floured

  17. surface, shape into rolls and place in greased muffin

  18. tinsLet rise until doubled in size and bake in a

  19. 375 degree oven

  20. 10 to 12 minutes or until brown.

  21. NOTE: these rolls can also be frozen on cookie sheets

  22. and placed in zip-loc freezer bags for up to 4 weeks

  23. after they have been shaped before the second rising.

  24. Take out of freezer at least 3 hours before baking,

  25. place in greased tin and let thaw and rise until

  26. doubled in size.

  27. Source: My beloved, albeit eccentric, grandmother and great aunt, who married and then built their houses

  28. side-by-side and remained culinary collaborators, to

  29. their family's benefit, all their lives. Deb's notes:

  30. these are an old family favorite and they're quite

  31. flexible. It's pretty hard to mess 'em up. They work

  32. as well for breakfast with jam or honey as they do

  33. with with dinner. Sometimes I substitute whole wheat

  34. flour for up to half the bread flour called for.

  35. I've successfully halved the recipe (3 cups bread

  36. 1 pkg yeast or about 1-1/2 ts bulk

  37. Hitachi ABM--BUT, BUT, BUT--I

  38. don't

  39. add the full

  40. amount of water at once. Rather, I start out with

  41. about 7/8 cup and then dribble enough add'l water into the bread pan during the early stages of the knead

  42. cycle 'til the dough "looks right". --


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