Classic Dinner Rolls

By RoketJSquerl

From the White Lily Yeast Rolls recipe on the back of the White Lily Enriched Unbleached Bread Flour package

Prep time: 2 hours 20 minutes (including rise time) | Cook time: 20 minutes | Total time: 2 hours 40 minutes

Ingredients

• 2 (3/4 oz) packages active dry yeast
• 1/2 cup warm water (105° to 115°F)
• 1 1/2 cups milk
• 1/2 cup sugar
• 2 teaspoons salt
• 1/4 cup vegetable shortening
• 1 large egg, lightly beaten
• 6 cups bread flour, divided
• 1/2 cup butter, melted

Preparation

Step 1

Dissolve the yeast in the warm water in a large bowl. Combine the milk, sugar, salt and shortening in a medium saucepan. Heat to 115°F stirring until the shortening is melted. Add to the yeast mixture. Stir in the egg. Beat in 3 cups of flour until fairly smooth. Stir in enough of the remaining flour to make a very soft dough.

Turn onto a lightly floured surface. Knead 5 minutes, adding more flour if needed. Shape into a ball. Coat a large bowl generously with no-stick cooking spray. Place the dough in the bowl, turning to coat the surface. Cover with a towel. Let rise in a warm place 1 1/2 hours or until doubled in size.

Coat two 13 x 9-inch pans with no-stick cooking spray. Divide the dough into 30 equal pieces. Shape into balls. Place 15 balls in each prepared pan. Cover with a towel. Let rise in a warm place about 20 minutes or until doubled in size.

Heat the oven to 400°F. Bake 15 to 20 minutes or until golden brown. Brush the tops with butter. Remove from pan. Serve warm.