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MELT-IN-YOUR-MOUTH ROLLS

Category:    Bread, Yeast
Yield:6 servings
 
      2 c  Milk                              1/4 c  Shortening
    1/4 c  Sugar                               2 ts Salt
      2 pk Active dry yeast; or                2 ts Active dry yeast; bulk
    1/4 c  Luke-warm water; (110 deg.f)        7 c  Unbleached flour; sifted
      2    Eggs; lg                       
 
  Scald the milk in a saucepan.  Pour over the shortening, sugar and salt in
  a large mixing bowl.  Cool to lukewarm.  Sprinkle the yeast over the
  lukewarm water and stir to dissolve.  Add the yeast mixture, 3 cups of the
  flour, and eggs to the milk mixture.  Beat, using an electric mixer set on
  medium speed, for about 2 minutes.  Gradually stir in enough of the
  remaining flour to make a soft dough.  Turn the dough out on a lightly
  floured surface and knead until smooth and satiny, about 8 to 10 minutes.
  Place the dough in a greased bowl, turning once to grease the top and
  cover.  Let rise in a warm place until double, about 1 hour. Punch the
  dough down and divide the dough into thirds, then let the dough rest for 10
  minutes.  Divide each third into 12 pieces and shape each piece into a
  ball.  Place 12 balls, equally spaced, in a greased 9-inch round cake pan.
  Repeat for the remaining two thirds. Cover and let rise until doubled, 45
  to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes
  or until golden brown.  Remove from the pans and cool on wire racks.
 

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