White Lily Light Yeast Rolls
PREP TIME: 25 min
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COOK TIME: 20 min
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YIELD: 30 rolls |
INGREDIENTS:
| 2 pkgs. active dry yeast | 1/4 stick OR Crisco® Baking Sticks All-Vegetable Shortening |
| 1/2 cup warm water (105° to 115°F) | 1 large egg lightly beaten |
| 1 1/2 cups milk | 6 cups White Lily® Enriched Unbleached Bread Flour divided |
| 1/2 cup sugar | Crisco® Original No-Stick Cooking Spray |
| 2 tsps. salt | 1/2 cup butter melted |
| 1/4 cup Crisco® All-Vegetable Shortening |
- 2 packages active dry yeast
- 1/2 cup warm water (105° to 115°F)
- 1 1/2 cups milk
- 1/2 cup sugar
- 2 teaspoons salt
- 1/4 cup Crisco® All-Vegetable Shortening
- OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
- 1 large egg, lightly beaten
- 6 cups White Lily® Enriched Unbleached Bread Flour, divided
- Crisco® Original No-Stick Cooking Spray
- 1/2 cup butter, melted
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PREPARATION DIRECTIONS:
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1.
DISSOLVE yeast in warm water in large bowl. Combine milk, sugar, salt and shortening in medium saucepan. Heat to 115°F stirring until shortening is melted. Add to yeast mixture. Stir in egg. Beat in 3 cups flour until fairly smooth. Stir in enough of remaining flour to make a very soft dough.
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2.
TURN onto lightly floured surface. Knead 5 minutes, adding more flour if needed. Shape into a ball. Coat large bowl generously with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with towel. Let rise in a warm place 1 1/2 hours or until doubled in size.
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3.
COAT two 13 x 9-inch pans with no-stick cooking spray. Divide dough into 30 equal pieces. Shape into balls. Place 15 balls in each prepared pan. Cover with towel. Let rise in a warm place about 20 minutes or until doubled in size.
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4.
HEAT oven to 400°F. Bake 15 to 20 minutes or until golden brown. Brush tops with butter. Remove from pan. Serve warm.
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