This recipe was finally written down in 1979. There was not a real recipe until then, Noni just "added this and that". Noni learned it from her mother while she still lived in Italy. Fills a 9x13 pan. May fill another pan partially. (Makes a lot.)
In a large bowl put 2 cups of LUKEWARM WATER.
Add 3 tablespoons of SUGAR and gently mix this with the water.
Sprinkle 1 package of YEAST (about 2.25 teaspoons) on top of the water.
Add 1/2 cup more WARM WATER to the bowl.
Add 1/3 cup VEGETABLE OIL to the yeast and stir gently. Make sure the yeast is dissolved.
Set the timer for 5 minutes.
After the 5 minutes is up, start adding FLOUR a little at a time. Mix it as you go and add flour until the mix is thick like pancake mix. This will be about 3 cups.
Once it is thick, beat it until all the lumps are gone.
Set the timer for 20 minutes and let the batter rest.
Add 3/4 teaspoon of SALT and add FLOUR until the dough stiffens (about 3 cups).
The dough will become stiff and you will need to knead the dough. You will have a round ball of dough. To knead, take the outside edges of the dough and fold it over so that those edges go to the middle. Do this again and again, adding flour every time.
Once the dough is stiff, cover your hands with SHORTENING and then cover the ball with it as well.
Put the ball of dough in a clean large bowl that has been greased with SHORTENING. Put this bowl in a warm place and let it rise for 45 minutes until it has doubled in size. (Examples of good places: in front of a fire in a fireplace, on top of a running dryer, in front of a warm window. The dough must be warm or it will not rise.)
When the dough has doubled in size, pinch off a small ball of dough about the size of a golf ball. Fold the jagged edge to the bottom of the dough ball. (You are making it look smooth and roundish.)
Place the individual dough balls side-by-size in a 9x13 pan (metal or glass). Let the rolls rise again - doubling in size (about 1 hour).
Bake at 400F for 15-20 minutes depending upon how brown you like the tops.
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Serving Size: 1 Serving (1557g) | ||
Recipe Makes: Servings | ||
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Calories: 3601 | ||
Calories from Fat: 570 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.3g | 84 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 35.4g | ||
Polyunsanturated Fat 18.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 21604.6mg | 745 % | |
Potassium 1234.7mg | 32 % | |
Total Carbohydrate 652.5g | 192 % | |
Dietary Fiber 25.3g | 101 % | |
Sugars, other 627.2g | ||
Protein 89.3g | 128 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3601
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