Recipe

Minnie & Aunt Pete's Yeast Rolls Recipe

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Ingredients

2 pk Yeast
2 Egg whites
2 1/4 c Warm water, 110 degrees
1/2 c Sugar
6 c Flour
3 ts Salt

Directions

Step #1 Cut shortening into flour, salt & sugar.
Step #2 Dissolve yeast in warm water & add to flour mixture, then add egg whites.
Step #3 Mix together, knead until smooth & elastic (DON'T overknead & add only enough flour to keep dough from sticking) & let rise 1-1/2 hrs, or until doubled in size.
Step #4 Punch dough down, roll out on a lightly floured surface, shape into rolls & place this in greased muffin tins.
Step #5 Let rise until doubled in size & bake in a 375 degree oven 10 to 12 mins or until brown.
Step #6 NOTE: these rolls can also be frozen on cookie sheets & placed in zip-loc freezer bags for up to 4 weeks after they have been shaped before the second rising.
Step #7 Take out of freezer at least 3 hrs before baking, place this in greased tin & let thaw & rise until doubled in size.
Step #8 Source: My beloved, to their family's benefit, grandmother & great aunt, albeit eccentric, who married & then built their houses side-by-side & remained culinary collaborators, all their lives.
Step #9 Deb's notes: these are an old family favorite & they're quite flexible.
Step #10 It's pretty hard to mess 'em up.
Step #11 They work as well for breakfast with jam or honey as they do with with dinner.
Step #12 Sometimes I substitute whole wheat flour for up to half the bread flour called for.
Step #13 I've successfully halved the recipe (3 c bread flour, 1 pkg yeast or about 1-1/2 ts bulk) in my Hitachi ABM--BUT, BUT, BUT--I _don't_ add the full amount of water at once.
Step #14 Rather, I start out with about 7/8 c & then dribble enough add'l water into the bread pan during the early stages of the knead cycle 'til the dough "looks right".
Step #15 --.
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Minnie & Aunt Pete's Yeast Rolls Recipe

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