I made these in my Kitchen Aid mixer. I proofed the yeast in the mixer bowl with the warm liquids and the sugar for ten minutes, then I added the rest of the ingredients. I did use melted butter instead of shortening, only because I didn't have shortening on hand. This needed almost a full cup of flour more than the recipe asked for to form a ball. I kneaded it with my dough hook for five minutes, then set it in a greased bowl for the first rise. Once it doubled, I kneaded the dough a little, cut it in half, then formed half of the dough into 1/4 cup sized rolls and set them in a greased cast iron skillet (I froze the other half of dough for later). I didn't glaze the rolls with egg and water, I used two tablespoons of melted butter. Once the rolls doubled, I baked them in a 350* oven for 20 minutes. One of the BEST roll recipes I've ever made. It's very rich and has a wonderful flavor. Flaky, soft and bakery quality. My husband ate three with his chili--and these rolls are HUGE. I'll make this recipe again.
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I made these in my Kitchen Aid mixer. I proofed the yeast in the mixer bowl with the warm...