Saturday, November 19, 2011

Twice Baked Rolls

Delicious homemade rolls are a must on Thanksgiving.  Twice Baked Rolls are nice because they can be made ahead of time and frozen and then pulled out just before dinner and browned in a hot oven, giving them that fresh-baked flavor in time for dinner.

Twice Baked Rolls
2 Tablespoons yeast
2 cups warm water
1 teaspoon sugar
5 teaspoons salt
1/4 cup sugar
2 cups warm milk (cook for 1 minute in the microwave)
1/2 cup shortening, (butter or margarine), melted with the milk
10 cups sifted flour

Sprinkle yeast over warm water.  Add 1 teaspoon sugar.  Combine salt and 1/4 cup sugar in bowl.  Add milk and shortening.  Microwave for one minute.  Stir to dissolve.  Add to yeast mixture.  Mix in 6 cups flour and then add about 4 more cups flour.  Knead until smooth and satiny.  Put dough in greased bowl.  Cover.  Let double in bulk in a warm place.  Punch down and knead it again on a floured surface.  Divide into 4 parts.  Let rest 20 minutes, then shape either into 4 to 6 dozen rolls.  Let rise in a warm place until 3/4 as high as regular rolls or loaf.  (Otherwise they will fall when baked). 
Bake at 275 degrees for 40 minutes.  Let set 20 minutes in pans.  Turn out and cool to room temperature.  Warp in freezer paper; freeze as long as 3 months.  To serve place rolls on ungreased baking sheet, brown in a very hot oven (450 degrees) for 7 minutes.  Make sure you have plenty of rolls on hand to eat with leftovers the next day. 

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