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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 32 |
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These yummy yeast rolls will dress up any meal. The cut knots look like you fussed, but the dough is so easy to work with that they're a cinch to shape. Folks are bound to be asking for seconds. -Renae Moncur Burley, Idaho Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1 egg |
2 tablespoons sugar |
2 tablespoons shortening |
1 teaspoon salt |
3-1/2 to 4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, egg, sugar, shortening, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn on a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; shape into 32 pieces. To form knots, roll each piece into a 10-in. rope; tie each into a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 25 minutes.
4. Bake at 400° for 13-16 minutes or until golden brown. Remove from pans to wire racks. Yield: 32 rolls.
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