Update my dinner status, I'm making this tonight.
2 chefs marked this as Try Soon
Servings: 24 Servings
Total Time (median): 2 : 55 Active Time: 0 : 59
US/Metric: [convert to metric]
Ingredients
Preparation
Combine 2 cups of flour with the yeast. Heat the milk to 120 to 130 degrees and mix in the sugar, shortening, and salt. Add to flour mixture along with eggs. Beat for 30 seconds with electric mixer, keeping the bowl sides scraped. Then beat on high for up to 3 minutes. Use a spoon to stir in as much of the remaining flour as possible.
Turn the dough out onto a lightly floured surface and knead in enough remaining flour to make a moderately stiff dough. You want it smooth and elastic (about 6-8 minutes of kneading). Shape the dough into a large ball and place it in a greased bowl, turning once to grease the surface. Cover with a clean towel and let rise in a warm place until double (about 1 hour). You can also refrigerate now for cooking the next day. Take out of refrigerator 2 hours before you want to cook it before you continue with the instructions that follow.
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough in half and then cover with a towel and let rest for 10 minutes. Shape the dough into the desired rolls (see below) then cover and let rise in a warm place until double (about 30 minutes, or two hours if refrigerated over night).
Bake in oven at 375 degrees for 12 to 15 minutes or until golden.
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SHAPING:
To Make Butterhorns, roll each half of dough into a 12-inch circle and brush with melted butter. Cut each circle into 12 wedges. Starting at the wide end of the wedge, roll toward the point. Place point side down 2-3 inches apart on lightly greased baking sheets.
To Make Rosettes, divide each half of dough into 16 pieces and roll each into a 12-inch rope. Tie a loose knot leaving 2 long ends. Tuck the top end under the roll. Bring the bottom end up and tuck into center of the roll. Place 2-3 inches apart on lightly greased baking sheet.
To Make Parker House Rolls, roll each half of dough to 1/4 inch thickness and cut with a floured 2.5 inch round cutter. Brush with melted butter then use the dull edge of a table knife to make an off-center crease in each circle. Fold each along the crease so the large half is on top and press the folded edge firmly. Place rolls 2-3 inches apart on a lightly greased baking sheet.
To Make Cloverleaves, divide each half of dough into 36 pieces. Shape each piece into a ball and pull the edges under to make a smooth top. Place three balls in each greased cup of a muffin tin with the smooth side up. Let rise then bake.
