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Yeast Rolls

Updated June 14, 2018

Ingredients

  • 4 Tbsp. margarine
  • 1/3 cup shortening
  • 3/4 cup plus 1 Tbsp. granulated sugar
  • 3 large eggs
  • 4 pkgs (1/4 oz. size) active dry yeast
  • 1/2 cup lukewarm water
  • 7 1/2 cups all-purpose flour
  • 1 Tbsp. salt
  • 1 1/4 cup milk

Instructions

Cream margarine and shortening with sugar until light. Add eggs slowly, blending well between each addition. Dissolve yeast in lukewarm water (1100 --be sure that water is not too hot). Sift together flour and salt. Add half of flour and half of milk to the shortening-sugar mixture. Add dissolved yeast. Add remainder of milk and flour to make a soft dough. Cover dough; let rest for 10 minutes. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl large enough to hold dough when doubled in size, turning once to grease the surface. Cover; let rise in a warm place (900F) until double in size (about 2 hours). Fold dough over from 4 sides to knead lightly. Let rise again until double in size. Turn dough out onto a lightly floured surface and shape as desired. To Make Cloverleaf Rolls Shape dough into small balls. Three balls should half-fill a greased muffin pan. Brush with melted margarine or butter. Let rise in warm place (90 F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise". Bake in a preheated 350 F oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes. Remove from oven and brush top of rolls with melted margarine.

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