Best Yeast Rolls, Ever!
Published by Expired Foods on 12.05.2005 at 8:08 AM.
4 tablespoons margarine
1/3 cup shortening
3/4 cup + 1 tablespoon granulated sugar
3 large eggs
4 packages (1/4 oz. size) active dry yeast
1/2 cup lukewarm water
7-1/2 cups all-purpose flour
1 tablespoon salt
1-1/4 cups milk
Cream margarine and shortening with sugar until light and fluffy. Blend in eggs slowly. Dissolve yeast in warm water (110--be sure that water is not too hot). Sift together flour and salt. Add half of flour and half of milk to the shortening and sugar mixture. Add dissolved yeast. Add remainder of milk and flour to make a soft dough. Cover dough and let rest for 10 minutes. Roll dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and stretchy. Place dough in a lightly greased bowl large enough to hold dough when doubled in size, turning once to grease the surface. Cover; let rise in a warm place (90 F) until it doubles in size (about 2 hours). Fold dough over from 4 sides to knead lightly. Let rise again until double in size. Roll dough out onto a lightly floured surface and shape as desired.
To Make Cloverleaf Rolls
1. Shape dough into small balls. Three balls should half-fill a greased muffin pan. Brush with melted margarine or butter.
2. Let rise in warm place (90 F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise".
3. Bake in a preheated 350 F oven until both
the top and bottom of rolls are golden brown, about 10 to 12 minutes.
4. Remove from oven and brush top of rolls with melted margarine.
