PALM SCHOOL ROLLS (SALLYE)
|Serves:||Yield 4 loaves or 60 rolls|
|2 c||lukewarm water|
|2 oz||compressed yeast|
|1/2 c||butter or shortening (see note)|
|2/3 c||powdered milk|
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DirectionsNote: If shortening is used, increase salt to one tablespoon.Dissolve yeast in 1 cup water for 15-20 minutes.Place room temperature butter in bottom of mixer bowl.
Mix dry ingredients on low.
Add yeast and water mixture.With mixer set on a low speed, flip switch on and off quickly until ingredients are wet.
Add remaining water (additional water may be added if needed).
Mix to well-developed about 6-10 minutes at low speed or until dough turns glossy
By this time, dough will begin to turn loose from bowl.Place in greased bowl and let stand one hour to rise
Take dough and divide into 4 one-pound loaves and put into greased pans
Rise to double in sizeBake at 400º for approximately 25 minutes.
Brush tops with butter after taking from oven.