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Georgine’s Fluffy Rolls

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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables, Eggs Cklive11 1 servings

INGREDIENTS

1 1/4 c Milk
1/4 c Vegetable shortening
3/4 c Sugar
1 ts Salt
1 7 gram packe active dry yeast
2 Eggs; lightly beaten
4 c Flour
3/4 c Melted butter

INSTRUCTIONS

Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring
constantly, over medium heat until sugar dissolves. Remove from heat; set
aside and allow to cool.
Mix yeast with 1/4 cup lukewarm water in a large bowl; set aside until
yeast dissolves and little bubbles begin to appear on the surface, about
10    minutes.
Pour cooled milk mixture into yeast. Stir in eggs and gradually add flour,
stirring with a wooden spoon until dough is too stiff to stir, then use
your hands to knead in the flour (dough will be sticky, so grease your
hands with a little butter). Brush a small amount of butter on the inside
of a large bowl and on one side of a sheet of waxed paper. Place dough in
bowl, cover with buttered waxed paper, and lay a clean damp dish towel on
top. Set aside to rise until doubled, at least three hours.
Turn dough out onto a lightly floured surface. Knead until elastic, then
roll out to 1/2 -inch thickness. Cut dough with a 3-inch biscuit cutter,
dip each round into melted butter, and fold in half. Line up, round edges
up, sides touching, in a baking pan. Cover with buttered waxed paper and a
towel, and set aside to rise, at least 2 1/2 hours.
Preheat oven to 350 degrees. Bake until golden, about 15 minutes. Rolls are
best served warm.
Yield: about 2 1/2 dozen
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9226
Converted by MM_Buster v2.0l.

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