From the kitchen of Amanda78
For those who know and love Ames Fried Chicken’s rolls, these are just like them.
||Tags:||Good for parties/potlucks|
2 cups scalded milk
1 1/2 teaspoons salt
5–6 tablespoons sugar
6 cups flour (approximately) sifted
8 tablespoons shortening
1 package of active dry yeast
1/4 cup warm water
Combine the yeast and warm water. Set aside.
To scald the milk, heat it over boiling water or direct heat to just below the boiling point or until a thin skin forms on the surface.
Add sugar, salt, and shortening to the hot milk, then allow to cool to lukewarm.
When milk mixture is cool, add the yeast mixture. Allow to sit until foamy.
Add all of the flour to be used or enough to make a dough of desired stiffness. Knead thoroughly until it no longer sticks to the board.
Place the dough into a large, greased bowl. Turn to grease the top of the dough. Then cover and set in a warm place. Let the dough rise until it has doubled in bulk.
When doubled in bulk, punch dough down and reshape into a ball. Place back into bowl, turning to grease top. Cover and return to warm place until dough has tripled in bulk.
When dough is light, cut or tear it into pieces about the size of a small egg or walnut. Fold the sides under until the top is perfectly smooth. Brush the top with fat. Place in a greased bread tin, on bread sheet, or in individual molds. Allow to rise.
When light, bake in a hot oven [400 to 425 degrees].
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