In a mixing bowl, combine 3 cups flour, salt, and yeast. In a
saucepan, heat and
combine milk and/or water, sugar, and shortening until warm (120 to 130 degrees
F.) Add heated liquid mixture to flour mixture and mix with a spoon
until combined.
Add remaining flour slowly and beat with a mixer. It might be sticky
but it will thicken.
Let rest for about 10 minutes. Divide dough in half. Knead about
6 to 8 minutes. Cut
into 16 pieces. Shape into balls. Place on a slightly greased 18x13 inch
baking sheet.
Cover and let rise in a warm place for about 30 minutes or until almost doubled.
Bake
in a 375 degree F. oven for about 12 to 15 minutes until rolls are
slightly brown. Makes
16 rolls.
Note: As you knead, the dough will be slightly sticky but as long as it
comes off
your hands, there is enough flour in the dough.
Halve this recipe to make pretzels.
Cinnamon Rolls
Follow the above recipe except roll the dough out into 12 inch circles using
a rolling pin.
On each circle, place about 1 1/2 tablespoons of melted margarine or spread
and then a
mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Roll the dough
out into a 12x8-inch
rectangles. Mix together 1/4 cup sugar and 1 teaspoon cinnamon.
On each rectangle,
place about 1 1/2 tablespoons of melted margarine or 3/4 tablespoon margarine
spread.
Roll dough. (If you want smaller rolls, stretch the dough out some.)
Slice with a piece
of thread or cut with a sharp knife into 12-16 pieces (or more for smaller
rolls). Place
on a slightly greased 18x13-inch baking sheet. Cover and let rise in
a warm place for
about 30 minutes or until almost doubled. Bake for about 15 to 20 minutes
until rolls
are brown on the bottom (or they feel done). Spread thin
powdered sugar icing on
the rolls.
Copyright © 2001, 2002 Barbara Pratt. All rights reserved.
Pretzels, Rolls and Breadsticks
The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html