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Brenda Fontenot & Kelly Aguillard
This is a Mother - Daughter team (Kelly is my daughter-in-law). I am not a bread maker, never could get the feel for the bread, therefore, I leave it all up to Kelly. This is, bar none, the best rolls I have eaten and worth every bit the trouble to make.
1 c. Lukewarm Water
1 pkg. Rapid Rise Yeast
1 c. Milk (scalded)
5 T. Sugar
1 T. Salt
5 T. Shortening
1 Egg
6 c. Flour
Dissolve yeast in water and set aside.
In a large bowl put the scalded milk and add the sugar, salt, and shortening. Stir this until it cooks down considerably. Add 2 cups of flour and stir until thick and stiff. Stir yeast mixture and add to flour mixture along with the egg. Stir until dough looks smooth.
Add 4 more cups of flour and knead. After this is really thick and stiff spread it on a flat, lightly floured surface and knead. Put it back into a greased bowl and cover with a HOT, WET towel and let rise for 2 hours.
Punch down and make rolls (about a 1 ½" roll) and put in a greased pan (put just enough oil in the pan to cover bottom and roll both sides of roll in it). Cover again with HOT, WET towel and let rise 2 more hours.
Bake at 400° for about 20 - 30 minutes. After baked, rub a stick of margarine all over the top of the rolls over and over again. |
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