I have made these rolls for MANY years. They are a soft and a light tasting roll. You may need to add a little more flour than the recipe calls while kneading, and on humid days. If you have a mixer with a dough hook, that will help with the kneading process.
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2 packages of active dry yeast (regular…not rapid rise)
2In another large mixing bowl, add the yeast, salt, sugar, oil, and hot water. With a mixer, mix all those ingredients for 2 minutes.
3Add 2 cups of flour and the powdered milk. Mix for another 2 minutes.
4Stir in 3 cups of bread flour and mix well.
5Remove the dough from the bowl out onto a lightly floured counter top. Begin to knead the dough. You may need to sprinkle a little flour on your dough or counter top a couple of times if the dough seems to be too sticky. Knead the dough for 10 minutes until smooth and elastic.
6Place the dough in the prepared greased bowl; flip the dough over so the greased side is up. Cover with a piece of plastic wrap; don’t tighten it down, just lay it over the bowl loosely. The plastic helps it from drying out too much. Let it rise until double in a warm place. Like; a sunny window or on a warm clothes dryer that is running. It can rise as quickly as 45 minutes in those warm places. Otherwise, it can take up to 1 hour to 1 ½ hours depending on the temperature in your house.
7Lightly grease a 2 cookie sheets with shortening.
8After the dough has risen, remove the dough from the bowl. Pull about 20-22 pieces of dough off of the dough and shape them into balls by tucking the ends under; pinching it all towards the center on the underside of the roll. Place shaped rolls onto the greased cookie sheet(s) about 2 inches apart. Cover with towel; let rise in a warm place until double……about 30-45 minutes.
9Preheat oven to 325 degrees.
10Place rolls in oven, 1 cookie sheet at a time, and bake for 25-30 minutes. They should be golden brown on top. Remove from oven.
11While rolls are fresh from the oven, take a wet paper towel and wipe off the tops of the baked rolls. This does not make your bread soggy. (trust me! ) It keeps the bread crust soft! You can avoid this step if you want.
12Remove the dinner rolls from cookie sheet to racks to cool a few minutes before serving.