Friday, March 29, 2013

Feather Lite rolls

My sister-in-law shared this recipe with me a few years ago and we have been hooked ever since.  These are the easiest, yummiest rolls I have ever made.  I'll be the first one to admit that I use to not like to make rolls.  I could never get them to all look the same and not be doughy or burnt.  Plus it would take all day.  So why not use Rhodes rolls then?  Well I can never seem to get those to raise.

So when my sister in law served us these delicious rolls and then proceeded to tell me how fast and easy they were.  I was hooked.  I asked her how she made them all look so pretty and she smiled and said "Didn't you notice they are all different sizes? " I hadn't noticed.  Her secret is to always roll them out as crescent rolls.  So now 6 years later this is the only roll recipe I use.  It is fast but it still takes roughly 3 hrs  from start to finish making a double batch, which I always double it.  These rolls freeze great.  So I make double then I divide them, 12 in a ziplock back for another meal, put a date on it and stick them in the freezer.  Then when I want rolls for another meal I'm set.

The dough should have a silky, sticky texture.

Make sure your bowl is well greased.  I use shortening.  Cover with a towel.

Remember to try and divide the dough into pretty equal parts.

Rub tops with butter as soon as you pull them out of the oven.

Feather Lite Rolls
1 cup scalded milk (2min in microwave) let cool.
Combine 1 TBSP sugar, 2 TBSP yeast and 1/2 cup warm water. Let sponge 10 minutes.
Add 1/3 cup sugar, 1/3 cup shortening, 2 tsp salt, 2 eggs, in mixing bowl.  Cream together, then add milk, and then add the yeast mixture. Add 4 cups flour a little at a time. Add about 1/2 cup more flour knead to sticky to the touch but smooth. Let rise in a greased bowl for 1/2 hour. Divide shape into rolls. Put on greased cooke sheet. Let raise 1/2 hour more Bake 350 for 15 minutes or until a golden brown.
(Roll out on flour for crescents)

Keeping it Simple