Dissolve in mixing bowl:
2 pkgs. Rapid rise yeast
2 cups warm water
Add:
1/2 cup sugar
2 tsp. salt
3 ½ cups flour
Beat thoroughly 2 minutes.
Add:
1 egg
¼ cup soft shortening
Beat in:
3-3 ½ cups flour until smooth (closer to 3 than 3 ½)
Cover with damp cloth (or lid of Bosch); place in frig. Punch down occasionally. 2 hours before baking, cut off amount needed. Shape into rolls and place on parchment lined or greased baking sheet. I don’t, but you can brush tops with butter. Let rise until light, about 2 hours. Bake 5-7 minutes at 400 degrees. Note: These rolls are so resilient. I made the dough in Copenhagen and stuck it in a huge Ziploc in the bottom of my cooler and took it onto the ferry to Oslo, then on to Trysil. We used it all week, making rolls as we felt like having them. They were excellent from the first day to the last! You can also form them into rolls and then stick them in the freezer, so you can pull them out and rise as needed.
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