A classic recipe for light and fluffy “Feather Rolls,” specifically adapted for high-altitude baking. This yeasted dough is twice-risen and baked in muffin tins for perfectly shaped dinner rolls.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 pkg | Fast Rising Dry Yeast |
| ¼ Cup | Lukewarm Water |
| 2 Cups | Scalded Milk |
| ¼ Cup | Shortening |
| ¼ Cup | Sugar |
| 2 Teaspoons | Salt |
| 2 | Eggs, beaten |
| 5 to 6 Cups | Sifted Flour |
Instructions
- In a small bowl, dissolve the yeast in the lukewarm water. Let it stand for about 5 minutes until it becomes foamy.
- In a large mixing bowl, place the shortening, sugar, and salt.
- In a saucepan, heat the milk until it is scalded (just before boiling, with small bubbles around the edge). Pour the hot milk into the mixing bowl and stir until the shortening is melted. Let this mixture cool until it is lukewarm.
- Add the softened yeast, beaten eggs, and about half of the flour to the lukewarm milk mixture. Beat with a mixer or spoon until smooth.
- Gradually stir in the remaining flour to make a soft dough.
- Cover the bowl with a clean cloth and let the dough rise in a warm, draft-free place until it has doubled in bulk (about 1-2 hours).
- Stir the dough down. With a spoon, fill well-oiled muffin pans about halfway full.
- Cover the pans and let the rolls rise again until they have doubled in bulk (about 30-45 minutes).
- Preheat your oven to 375°F-400°F.
- Bake for 15 to 20 minutes, or until the rolls are golden brown.
Note
This recipe is specifically marked as a high-altitude recipe, which often requires slight adjustments in leavening, liquid, or temperature. Also makes 30 medium rolls.
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