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.
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| The dough should have a silky, sticky texture. |
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| Make sure your bowl is well greased. I use shortening. Cover with a towel. |
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| Remember to try and divide the dough into pretty equal parts. |
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| 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)
Enjoy!
Keeping it Simple
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