Rev BJ Friley
Featured Pinch Tips Video
- 2 pkg
- active dry yeast
- 3/4 c
- warm water (105 degrees f to 115 degrees f)
- 1/2 c
- 1 tsp
- 1/2 c
- shortening (part soft butter)
- 4 c
- all purpose flour
- soft butter or margarine
1Dissolve yeast in warm water.
2Stir in sugar, salt, eggs, shortening, and 2 cups of the flour.
3Beat until smooth.
4Mix in remaining flour until smooth
5Scrape dough from side of bowl.
6Cover and let rise in warm place until double, about 1 and 1/2 hours.
7Divide dough in half.
8Roll each half into a 12-inch circle.
9Spread with butter.
10Cut into 16 wedges.
11Roll up each wedge, beginning at rounded edge.
12Place rolls, with point under, on greased baking sheet.
13Cover the baking sheet.
14Let rise until double, about 1 hour.
15Heat oven to 400 degrees F.
16Bake 12 to 15 minutes or until golden brown.
17Brush rolls with butter.