Nutrition balance score
Unbalanced
Glycemic Index
74
High
Glycemic Load
21
High
Nutrition per serving
Calories179.8 kcal (9%)
Total Fat5.3 g (8%)
Carbs29 g (11%)
Sugars5.1 g (6%)
Protein3.7 g (7%)
Sodium120.5 mg (6%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
Add 1/2 cup warm water to a medium bowl or cup. Sprinkle in yeast; let stand for 5 minutes untouched.
Step 2
In a large bowl mix together, boiling water. sugar, salt and vegetable shortening. Stir until vegetable shortening is melted. Then let cool to lukewarm.
Step 3
Crack egg and whisk egg into yeast water mixture. Pour into the melted vegetable shortening mixture.
Step 4
Pour flour into the large mixing bowl and stir to make a soft dough.
Step 5
Place dough in a vegetable shortening greased bowl, rub vegetable shortening on top of dough.
Step 6
Cover with a tea towel or plastic wrap.
Step 7
Let rise until doubled in size, about 1 1/2 to 2 hours.
Step 8
Punch dough down. Store in fridge in a plastic bag or air tight container until ready to use. (up to 1 week).
Step 9
When ready to make rolls, punch down dough and roll out onto a floured surface until about 1/2 inch thick.
Step 10
Cut out rolls with a floured biscuit cutter or pinch off small sections and roll into a ball, tucking the ends under the roll.
Step 11
Place rolls on prepared baking sheet that has either been greased or lined with parchment paper with about 1/2 an inch between them.
Step 12
Brush with melted butter.
Step 13
Let rolls rise again in warm place for 1 hour until doubled in size.
Step 14
Preheat oven to 400 degrees F. Bake for 10 minutes or until rolls are nicely browned.
Step 15
Remove from oven and brush with melted butter again while hot.
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