Light and Fluffy Rolls
- 2 pkgs. quick-rise yeast
- 1/2 cup warm water
- 1 tblsp sugar
- 1/2 cup warm carnation fat free evaporated skin milk.
- 1/2 cup crisco shortening
- 2 eggs
- 2 tsp salt
- 3 1/2-4 cups bread flour
In a large mixing bowl, disolve yeast in warm water and sugar.Let stand 10mins til double in size. Add milk, shortening, salt, eggs and 3 cups of flour.
Beat on med. speed for 2 mins. Stir in just enough flour to form a soft dough.
Mixture will be sticky. Do not knead.
Cover and refrigerate over night.
Grease 20 muffin cups
Remove from frige and punch down dough.Turn onto lightly floured surface, divide into 20 portions about 2 oz. each. Divide each portion in half and shape into balls. Place 2 balls side by side in each muffin cup.
Lightly cover with plastic wrap or dish towel and let rise in a warm place til double in size, about 1 hour.
Preheat oven to 375o. Brush tops with beaten egg. Sprinkle with sesame or sunflour seeds if so desired. Bake 12-15mins until golden brown., Remove from cups to wire rack to cool.