Softest Dinner Rolls EVER

Softest Dinner Rolls EVER!
(This recipe is over 100 yrs old, and supported a family of 11 during the depression years as a staple of the mother’s catering business.)
1 c. milk, scalded
2 Tbsp. shortening
2 Tbsp. sugar
1 tsp. salt
3 1/2 c. all purpose flour
1 fresh yeast cake (or 1 pkg, or 2 Tb active dry)
1/4 c. warm water (104 F)
1 egg, beaten
(HINT: DO NOT USE A MIXER! DO IT BY HAND)
Soften the yeast in the 1/4 c. warm water. In a large bowl combine milk, shortening, sugar and salt; allow it to cool slightly.
Add the softened yeast to milk mixture.
Add the egg.
Gradually stir in the flour to form a soft dough- beat vigorously; DO NOT KNEAD. Once the dough starts pulling away from the sides, stop stirring and spray with non-stick spray and cover with plastic wrap and set to rise.
Let rise until double in bulk, then dump it out onto a lightly floured counter, gather it up gently and set back in the bowl to rise again. Do this 3 times. After the 3rd time, turn out onto lightly floured surface and knead a few times- the dough will be very soft, but should not be sticky- and proceed to form into desired shape. Set on greased baking sheet 1 inch apart.
Let them rise while you preheat your oven to 375 F. Then bake for about 16 minutes.
*for a richer roll, the sugar and shortening can be increased to 1/4 c. FYI: It usually only takes my dough 20-30 minutes to double in bulk.

Comments

  1. Jeanne Anderson June 29, 2015 at 5:42 pm

    These rolls are delish—but after trying it a few times my advice is FOLLOW the recipe EXACTLY! Only time they turned out is when I took the time and energy to make sure everything was just so. Also—Use FRESH yeast. Makes all the difference!

  2. Jeanne Anderson June 29, 2015 at 5:42 pm

    These rolls are delish—but after trying it a few times my advice is FOLLOW the recipe EXACTLY! Only time they turned out is when I took the time and energy to make sure everything was just so. Also—Use FRESH yeast. Makes all the difference!

  3. Robyn June 29, 2015 at 5:42 pm

    I had someone ask me what "scalded milk" meant… here goes- Microwaved milk…. yep. That's all I do. Put your milk in a measuring cup that is a little larger than what you are measuring because it will foam up a little bit and set in the center of the microwave and cook on high for about a minute. The main reason we scald milk in baking is that it destroys an enzyme in milk that prohibits optimum gluten development, so scalding produces a better rising dough and softer rolls.
    In this recipe, I put the shortening in the milk before I scald it to melt it a little- makes for easier, more even mixing.
    Also, I use a pizza stone to bake them- a kitchen item I HIGHLY suggest investing in.

  4. Robyn June 29, 2015 at 5:42 pm

    I had someone ask me what "scalded milk" meant… here goes- Microwaved milk…. yep. That's all I do. Put your milk in a measuring cup that is a little larger than what you are measuring because it will foam up a little bit and set in the center of the microwave and cook on high for about a minute. The main reason we scald milk in baking is that it destroys an enzyme in milk that prohibits optimum gluten development, so scalding produces a better rising dough and softer rolls.
    In this recipe, I put the shortening in the milk before I scald it to melt it a little- makes for easier, more even mixing.
    Also, I use a pizza stone to bake them- a kitchen item I HIGHLY suggest investing in.

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