By Linda Griffith sothernladee
I love the smell and taste of steakhouse rolls. I had been looking for this recipe for a long time. Although I can't have but one now, a few years back, I could have filled up on these before my dinner arrived. I usually had to take a to go box home...Hope you will enjoy
butter flavored shortening
+ 1 tbs. sugar
1/4 oz, active dry yeast
7 1/2 c
all purpose flour
1 1/4 c
1Combine margarine and shortening with- sugar and beat until light
2Add eggs slowly, blending well after each.
3Dissolve yeast in lukewarm water until well blended. Make sure water is not too hot.
4Sift together flour and salt
5Add half the flour and half the mix to the sugar shortening mixture. Add the yeast
6Add remainder of flour and milk making a soft dough.
7Cover dough and let rest for 10 minutes. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
8Place dough in a lightly greased bowl big enough to hold dough when double in size, turning once to grease the surface of the dough.
9Cover and let rise in a warm place until double in size. 2 0r 3 hrs.
10Roll dough over from 4 sides to knead lightly. Let rise again until double in size. Remove from bowl and on floured surface, shape into 12 rolls.
11Brush each roll with melted butter or margarine. Let rise in a very warm place for about 25 or 30 minutes until double in size. Do not over rise.
12Bake in a 350 degree oven for 12 to 15 minutes until both tops and bottoms are golden brown. Remove from oven and brush top and bottoms with melted butter or margarine.
About this Recipe
Course/Dish: Other Breads