Twice-Baked Rolls

1. 1

   Scald milk and cool to lukewarm.

2. 2

   Dissolve yeast in warm water.

3. 3

   Stir in milk, sugar, salt, shortening, and 2 1/2 cup flour.

4. 4

   Beat until smooth.

5. 5

   Stir in remaining flour until it makes a soft dough that leaves the sides of the bowl.

6. 6

   Knead 4 minutes.

7. 7

   Put in greased bowl and turn greased side of dough up; cover and let rise until doubled, about 1 1/2 hours.

8. 8

   Punch down and divide into 24 pieces of equal size.

9. 9

   Shape into rolls.

10. 10

    Place about 3 inches apart on greased baking sheet or in greased muffin tins.

11. 11

    Cover and let rise until doubled, about 45 minutes.

12. 12

    Bake in a very slow oven (275u00b0F) 20 to 30 minutes.

13. 13

    DO NOT LET ROLLS BROWN.

14. 14

    Remove from baking sheet and cool at room temperature.

15. 15

    Wrap rolls in plastic wrap or aluminum foil and store in refrigerator for several days or in freezer for 2-3 months.

16. 16

    To serve: Brown rolls in hot oven (400u00b0F) 7 to 10 minutes.

No additional tips available.