Recipes May 2004 Neighbors YEAST ROLLS





1 package dry yeast
2 cups lukewarm water
About 3/4 of 1 (5-pound) bag all-purpose flour*
1 1/2 teaspoons salt
1/4 cup sugar
1 tablespoon solid vegetable shortening


Dissolve yeast in water; set aside. Pour about 3/4 of the bag of flour in a very large bowl.* Make a deep well in the center; add salt, sugar, shortening and yeast mixture to well. Using your hands, blend flour into the ingredients, incorporating just enough flour to yield a dough that has a non-sticky consistency. (You won’t use all of the flour.)

Place the dough in a greased bowl and turn to coat top of dough with oil. Let the dough rise in a warm place for 2 hours. Turn out onto a lightly floured surface and roll to a thickness of 1/2 inch. Cut with a 2-inch biscuit cutter; place rolls, sides touching, in one or two pans with at least 2-inch-high sides. Brush tops of rolls with vegetable oil. Let rise in a warm place for 2 hours. Bake at 400 degrees for about 15 minutes, or until golden brown. Makes about 2 dozen. (*Total flour used is about 5-6 cups.)