|Title:||MacGregor Rich Hot Rolls|
3/4 c milk
1/2 c shortening
1/2 c sugar
1 t salt
2 pckg active dry yeast
1/2 c warm water
4 1/2 to 4 3/4 c bread flour
|Directions:||1) Scald milk; add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve.
2) Add 1 1/2 c flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast.
3) Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board; knead until smooth, satiny and no longer sticky- 5 to 8 minutes.
4) Place in lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and turn onto board. Divide in half and shape as desired.
5) Brush tops with melted butter; let rise until doubled, 30 to 45 minutes. Bake in 375F oven 12 to 15 minutes, or until golden brown.
Cloverleaf: Shape dough in long rolls 1 inch in diameter. Cut off 1-inch pieces and form each into a small ball. Place 3 balls in each greased muffin pan cup.
Butterhorns: Roll dough 1/4-inch thick into a 12-inch circle. Brush with melted butter or margarine and cut into 16 pie-shaped pieces. Starting at wide (curved) end, roll up. With point end down, place on greased baking sheet 2 inches apart. Curve ends of each roll on baking sheet to create crescent shapes.
Pan Rolls: Shape dough in 2-inch balls. Dip in melted butter or margarine. Place in greased round layer cake pans, letting balls just touch one another.
Parkerhouse Rolls: Roll dough 1/4-inch thick on lightly floured board; cut in rounds with 2 1/2-inch floured biscuit or cookie cutter. Brush with melted butter. Make a crease in each round just off center with back of table knife. Fold larger side of each round over other side, overlapping slightly. Seal end edges. Place rolls abut 1 inch apart on greased baking sheet.