Aunt Sarahs Rolls Recipes

AUNT SARAH'S ROLLS

Steps:

• Mix sugar, shortening, and salt (use cake beater attachment).
• Add one egg at a time, beat thoroughly until a smooth consistency.
• Separately mix 2 cups warm water and yeast, once dissolved in water add to above ingredients.
• Add 3 cups of flour.
• Switch to dough hook attachment add 4th cup of flour, should be sticky consistency.
• Add 5th cup of flour.
• Between the 6th and 7th cup of flour, stop adding flour when the dough comes cleanly away from walls of the bowl.
• Remove dough from bowl and form it into a ball - should be "smooth as a babies behind".
• Place in buttered bowl and cover with plastic wrap or wax paper and place in refrigerator until double in bulk, which takes 1 ½ to 2 hours minimum.
• Soften salted butter (start with half a stick).
• Roll out dough to about ½ inch height.
• On floured surface, use 2 1/2 inch biscuit cutter or small glass and dip the cut out dough in butter, smooth out dough, fold in half and pinch the ends closed.
• Preheat oven to 400 degrees.
• Place in pan ½ inch apart. Leave in warm room and bake after rolls double in bulk.
• Bake for 10 - 12 minutes or until brown on top and slightly brown on bottom. Butter tops of rolls as soon as you remove from oven. Yields approximately 40 rolls.

GRANDMA RITA'S SOFT BUTTER ROLLS

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.