Hot Rolls

Author

Unknown

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Recipe

Measurements	Ingredients
1 qt (4 Cups)	Milk
1 Cup	Crisco (Solid Vegetable Shortening)
1 Cup	Sugar
1 tsp	Salt
2	Yeast Cakes (See Note)
9 - 10 Cups	Flour (All-Purpose recommended)
1 tsp	Baking Powder
$\frac{1}{2}$ tsp	Baking Soda

Note on Yeast: 2 yeast cakes are equivalent to two (1/4-oz or 7g) packets or about $4\frac{1}{2}$ tsp of active dry yeast. If using active dry yeast, ensure the lukewarm liquid (Step 4) is between 105-115°F (40-46°C) before dissolving the yeast in it.

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Instructions

1. In a large saucepan, combine the 1 quart (4 cups) of milk, 1 cup of Crisco (shortening), 1 cup of sugar, and 1 tsp of salt.
2. Place the saucepan over medium heat. Stir occasionally while heating the mixture just until it comes to a rolling boil and the shortening is melted.
3. Remove the pan from the heat immediately.
4. Allow the mixture to cool down until it is lukewarm (about 105-115°F or 40-46°C). Testing with a thermometer is best; it should feel comfortably warm, not hot, to the touch.
5. Pour the lukewarm mixture into a very large mixing bowl. Dissolve the 2 yeast cakes (or sprinkle active dry yeast) into the lukewarm liquid. Let stand for a few minutes until bubbly if using active dry yeast.
6. Add 4-5 cups of the flour to the liquid/yeast mixture. Beat well until it forms a smooth batter, similar to a thick cake batter (“consistency of cake batter”).
7. Cover the bowl lightly (e.g., with plastic wrap or a damp cloth) and let this “sponge” rise in a warm, draft-free place until doubled in bulk (this might take 1-2 hours).
8. Once doubled, stir the sponge down using a sturdy spoon or fork (“Fork down”).
9. Stir in the 1 tsp baking powder and $\frac{1}{2}$ tsp baking soda.
10. Gradually add the remaining flour (about 4-6 cups more), mixing first with the spoon and then switching to your hands as the dough becomes stiff. Add only enough flour to form a soft dough that pulls away from the sides of the bowl. The exact amount needed will vary.
11. Turn the dough out onto a lightly floured surface. Knead for 5-10 minutes until the dough is smooth and elastic (“Knead until smooth”).

Option 1: Bake Immediately

12. Pinch off portions of dough and shape them into rolls as desired (e.g., round balls, knots).
13. Place the shaped rolls onto lightly greased or parchment-lined baking sheets. You can let them rise for a short time (15-30 minutes) if desired while the oven preheats.
14. Bake in a preheated oven at $375^{\circ }F$ ($190^{\circ }C$) for about 15 minutes, or until golden brown.
15. Serve warm.

Option 2: Refrigerate Dough

12. After kneading, place the smooth dough into a large, greased bowl, turning the dough once to grease the top surface.
13. Cover the bowl tightly with plastic wrap or a lid (“Cover remaining dough & refrigerate”).
14. Store the dough in the refrigerator. It reportedly keeps well for up to 2 weeks.
15. When ready to bake, remove the desired amount of dough from the refrigerator. Shape into rolls, place on prepared baking sheets, and let rise slightly at room temperature (this may take longer since the dough is cold, perhaps 30-60 minutes).
16. Bake in a preheated oven at $375^{\circ }F$ ($190^{\circ }C$) for about 15 minutes, or until golden brown.
17. Serve warm.

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