Featherlight Rolls

Name: Featherlight Rolls
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1 tablespoon plus 1/3 cup sugar, divided; 1 cup warm 2% milk (110° to 115°); 1/3 cup shortening; 2 eggs; 1-1/2 teaspoons salt; 4 to 5 cups all-purpose flour

8 ingredients

3 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 tablespoon plus 1/3 cup sugar, divided
1 cup warm 2% milk (110° to 115°)
1/3 cup shortening
2 eggs
1-1/2 teaspoons salt
4 to 5 cups all-purpose flour

Directions

1

In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight.
2

Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours.
3

Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.