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Millenium Rolls Sister's Note: In Grandmother's notebook these rolls were titled "New Century Rolls, " referring to the year 1900. I thought it would be interesting to update the recipe for the year 2000 since good food does endure!
2 packages active dry yeast Combine yeast and warm milk; let stand 5 minutes. Combine 4 cups flour, sugar, and salt In a large bowl. Add yeast mixture and melted shortening; stir until well blended. Cover loosely, and let rise in a warm place (85°f), free from drafts, 1 hour or until doubled in bulk. Beat egg yolks at medium speed of an electric mixer until thick and pale. Beat egg whites at high speed until stiff peaks form. Add egg yolks to dough; stir until well blended. Fold in beaten egg whites. Add remaining 2 cups flour to dough, 1 cup at a time, stirring until dough pulls away from sides of bowl. (Stir in remaining 1/4 cup flour, if necessary, to keep dough from being sticky.)
Turn dough out onto a well-floured surface;
knead lightly. Divide dough into thirds. Divide each portion into 12 equal
pieces; shape each piece into a ball. Arrange rolls on greased large baking
sheets, leaving I inch of space between rolls; brush with butter. Cover loosely;
let rise in a warm place, free from drafts, 45 minutes or until doubled in
bulk. Preheat oven to 375°. Bake rolls, uncovered, for 20 to 25 minutes
or until lightly browned. Yield: 3 dozen. |
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