Monica's Never Fail Rolls Recipe

Ingredients
<br>- 2 cups milk, divided
<br>- 10 tablespoons shortening
<br>- 1 (.25 ounce) package active dry yeast
<br>- 1/4 cup warm water (110 degrees F/45 degrees C)
<br>- 10 tablespoons white sugar
<br>- 4 cups all-purpose flour
<br>- 1 teaspoon baking powder
<br>- 1 teaspoon baking soda
<br>- 1 1/2 teaspoons salt
<br>- 1 1/2 cups all-purpose flour
<br>- 1/2 cup margarine, melted
<br><p></p>Directions
<br>step 1: Place 1 cup milk with shortening in a saucepan. Stir constantly over medium heat until shortening melts. Do not allow to boil. Remove from heat and let cool slightly. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
<br>step 2: Pour milk and margarine into a large bowl. Add remaining cup of milk and dissolved yeast. In a separate bowl, sift together sugar, 4 cups flour, baking powder, baking soda and salt. Gradually flour mixture to milk mixture, using a wire whisk or electric mixer. Place uncovered bowl on stove. Allow dough to rise 2 to 2 1/2 hours until doubled in bulk.
<br>step 3: Stir remaining 1 1/2 cups flour into dough and mix well. Turn dough out onto a lightly floured surface and divide  in half. Roll out until 1/8 inch thick. Brush with melted margarine and cut with biscuit cutter . Fold each roll in half and dip in melted margarine, place on greased cookie sheets. For immediate use continue to let rolls rise 2 hours or until doubled in bulk. Refrigerate or freeze rolls if you do not plan to use at once.
<br>step 4: Preheat oven to 425 degrees F (220 degrees C).
<br>step 5: Bake in a preheated oven for 15 to 20 minutes until golden brown. When using frozen rolls, remove from freezer at least 4 hours before serving.  When using refrigerated rolls, allow 3 hours for rolls to rise.
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Ingredients
- 2 cups milk, divided
- 10 tablespoons shortening
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (110 degrees F/45 degrees C)
- 10 tablespoons white sugar
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 1/2 cups all-purpose flour
- 1/2 cup margarine, melted

Directions
step 1: Place 1 cup milk with shortening in a saucepan. Stir constantly over medium heat until shortening melts. Do not allow to boil. Remove from heat and let cool slightly. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
step 2: Pour milk and margarine into a large bowl. Add remaining cup of milk and dissolved yeast. In a separate bowl, sift together sugar, 4 cups flour, baking powder, baking soda and salt. Gradually flour mixture to milk mixture, using a wire whisk or electric mixer. Place uncovered bowl on stove. Allow dough to rise 2 to 2 1/2 hours until doubled in bulk.
step 3: Stir remaining 1 1/2 cups flour into dough and mix well. Turn dough out onto a lightly floured surface and divide in half. Roll out until 1/8 inch thick. Brush with melted margarine and cut with biscuit cutter . Fold each roll in half and dip in melted margarine, place on greased cookie sheets. For immediate use continue to let rolls rise 2 hours or until doubled in bulk. Refrigerate or freeze rolls if you do not plan to use at once.
step 4: Preheat oven to 425 degrees F (220 degrees C).
step 5: Bake in a preheated oven for 15 to 20 minutes until golden brown. When using frozen rolls, remove from freezer at least 4 hours before serving. When using refrigerated rolls, allow 3 hours for rolls to rise.

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