INGREDIENTS

INSTRUCTIONS

Cut shortening into flour, salt and sugar. Dissolve yeast in warm water and
add to flour mixture, then add egg whites. Mix together, knead until smooth
and elastic (DON'T overknead and add only enough flour to keep dough from
sticking) and let rise 1-1/2 hours, or until doubled in size.
Punch dough down, roll out on a lightly floured surface, shape into rolls
and place in greased muffin tins . Let rise until doubled in size and bake
in a 375 degree oven 10 to 12 minutes or until brown.
NOTE: these rolls can also be frozen on cookie sheets and placed in zip-loc
freezer bags for up to 4 weeks after they have been shaped before the
second rising. Take out of freezer at least 3 hours before baking, place in
greased tin and let thaw and rise until doubled in size.
Source: My beloved, albeit eccentric, grandmother and great aunt, who
married and then built their houses side-by-side and remained culinary
collaborators, to their family's benefit, all their lives. Deb's notes:
these are an old family favorite and they're quite flexible. It's pretty
hard to mess 'em up. They work as well for breakfast with jam or honey as
they do with with dinner. Sometimes I substitute whole wheat flour for up
to half the bread flour called for.
I've successfully halved the recipe (3 cups bread flour, 1 pkg yeast or
about 1-1/2 ts bulk) in my Hitachi ABM--BUT, BUT, BUT--I _don't_ add the
full amount of water at once. Rather, I start out with about 7/8 cup and
then dribble enough add'l water into the bread pan during the early stages
of the knead cycle 'til the dough "looks right".

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”