Rich Egg Bread/Rolls

18 ingredients
3 steps

Ingredients

  • 3 Loaves Recipe
  • 1/2 cup warm water
  • 2 pkg. Active dry yeast
  • 1 1/2 cups lukewarm milk
  • 1/4 cup sugar
  • 1 tbsp. salt
  • 3 eggs
  • 1/4 cup soft shortening or butter
  • 7 1/4 to 7 1/2 cups Gold
  • 1 Loaf Recipe
  • 1/4 cup warm water
  • 1 pkg. active dry yeast
  • 1/2 cups lukewarm milk
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1 egg
  • 1 tbsp. soft shortening or butter
  • 2 3/4 to 3 cups Gold Medal flour

Directions

  1. 1
    Scald milk ~ 1:50 in microwave - scum forms on top of milk and let cool. Warm water (not hot to 110 to 115 F).
  2. 2
    In bowl dissolve yeast in water. Measure flour by dip-level-pour method or by sifting, stir milk, sugar, salt, eggs, shortening/butter and half the flour into yeast. Mix until smooth. Add enough remaining flour to handle easily.
  3. 3
    Turn onto floured board; knead, let rise in bowl covered with cellophane stayed with oil/butter so not stick. Remove cellophane, knead dough and let rise again while covered by cellophane. After dough risen a second time, make small balls of dough that is lightly floured place on a greased cookie sheet. Heat oven to 425F. Bake for 25 to 30 minutes. After baked, lightly coat top of hot rolls with butter and let cool. Repeat baking until all dough has been baked.

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