1 package
dried yeast (or 1 Tablespoon)
¼ cup warm
water
¾ cup
lukewarm milk (scalded, then cooled)
¼ cup sugar
(or honey)
1 tsp salt
1 egg
¼ cup
shortening or butter, softened
3 ½ to 3 ¾ cups
all purpose flour (organic if possible)
(This recipe can be doubled)
Dissolve yeast in
warm water. Stir in milk, sugar, salt, egg, shortening, and 2 cups of the
flour. Beat until smooth. Mix in enough remaining flour to make dough easy to
handle.
Turn dough onto lightly
floured board or counter top; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover; let rise in a warm place
until doubled, about 1 ½ to 2 hours (Keep out of drafts, dough is ready if you
poke it with your fingers and an impression remains).
Punch dough down.
Divide in half. Roll half the dough into a 12” circle, about ¼ inch thick.
Spread with butter and cut into 8- 16 wedges depending on what size rolls you
want. Roll up beginning at the wide edge so point is on the outside. Place
rolls with point underneath on baking sheets. Curve slightly. Brush with melted
butter. Let rise for 20 minutes before baking. Heat oven to 400 degrees. Bake
Rolls 15 to 20 minutes.
Notes: This recipe is a
family favorite and all of my children have learned to make these for
themselves. We usually make these for the major holidays, like Easter,
Thanksgiving, and Christmas. Though my kids are spread across the country,
making these rolls makes us feel connected no matter where we all are! For our
family, I usually double this recipe.
