Sixty-Minute Rolls

Name: Sixty-Minute Rolls
Ingredients: 1 package dry yeast; 1 1/2 cups warm milk (105° to 115°); 2 tablespoons shortening; 2 tablespoons sugar; 1 egg, slightly beaten; 1 teaspoon salt; 4 cups all-purpose flour

7 ingredients

3 steps

Ingredients

1 package dry yeast
1 1/2 cups warm milk (105° to 115°)
2 tablespoons shortening
2 tablespoons sugar
1 egg, slightly beaten
1 teaspoon salt
4 cups all-purpose flour

Directions

1

Dissolve yeast in warm milk. Add shortening, sugar, and egg; stir until shortening is melted. Stir in salt and flour to make a soft dough.
2

Place dough in a well-greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, 15 minutes. Punch dough down; cover, and let rise in a warm place (85°), free from drafts, 15 minutes or until doubled in bulk.
3

Lightly grease muffin pans. Shape dough into 2-inch balls; place one in each muffin cup. Cover, and let rise in a warm place (85°), free from drafts, 15 minutes or until doubled in bulk. Bake at 400° for 15 minutes or until brown.