Ingredients
Units
Scale
- 3/4 cup scalded milk
- 4 tablespoons shortening
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 egg
- 1/2 cup warm water
- 1 teaspoon sugar
- 1 package active yeast (2 1/4 teaspoons)
- 3 1/2 cups all-purpose flour
Instructions
- Wake Up the Yeast: In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let it sit for about 10 minutes until the mixture becomes foamy and bubbly. This is how you know your yeast is active and ready to work its magic.
- Scald the Milk: Gently heat the milk in a small saucepan until small bubbles form around the edge – this is called scalding. Remove from the heat and let it cool until it’s just warm to the touch.
- Combine Wet Ingredients: In a large mixing bowl, pour the cooled milk and add the yeast mixture. Stir in the melted shortening.
- Add Flavor: Stir in the 1 tablespoon of sugar and 2 teaspoons of salt, mixing until well combined.
- Mix the Dough: Add the beaten egg and mix again. Gradually add the flour, about one cup at a time, until a soft dough begins to form and pull away from the sides of the bowl.
- Knead to Perfection: Let the dough rest in the bowl for about 10 minutes. Then, turn it out onto a lightly floured board. Knead for about 15 minutes until the dough is smooth and elastic.
- First Rise: Place the dough into a greased bowl, turning it once to grease the top. Cover the bowl with a warm, damp towel and set it in a warm, draft-free place. Let it rise for 1 to 1 ½ hours, or until it has doubled in size.
- Shape the Rolls: Gently punch down the dough to release the air. On a lightly floured surface, divide the dough into 24 equal pieces. If you find it easier, you can first divide the dough into 6 log-shaped pieces and then cut each log into 4 smaller, equal pieces. A bench scraper or a sharp knife will help you make clean, even cuts.
- Prepare for the Final Rise: Shape each piece into a small ball. Arrange the dough balls in a greased muffin pan for perfectly uniform rolls, or place them snugly together on a baking sheet for pull-apart style rolls.
- Second Rise: Cover the rolls and let them rise one last time in a warm spot for 1 to 2 hours, or until they look puffy and have nearly doubled.
- Bake Until Golden: Preheat your oven to 375°F (190°C). Bake the rolls for 15 minutes, or until the tops are a beautiful golden brown.
- The Finishing Touch: As soon as you take the rolls out of the oven, brush their tops generously with melted butter. This gives them a lovely shine and an extra touch of rich flavor.
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baked
- Cuisine: American