Heavenly Hard Rolls Recipes

Steps:

• In a bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours. Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use. Turn onto a heavily floured surface; pat to 1/2-in. thickness. Cut with a biscuit cutter or drop by 1/4 cupfuls onto a greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. bake at 350° for 10-15 minutes or until lightly browned. Brush tops with butter if desired. Dough may be refrigerated up to 3 days. Punch down each day.

Steps:

• Instructions Mix 1 TB yeast with ¼ cup warm water and ½ tsp. sugar. Let stand until bubbly. In a large bowl mix 1 cup warm milk, ½ cup oil, ½ cup sugar, 1 tsp. salt with a wooden spoon. Add 1 cups of flour to mixture, and mix well. Add 2 eggs and beat until smooth (mix vigorously be hand). Add yeast mixture and mix vigorously until smooth. Add 3-4 cups flour to the yeast mixture. Dough should be very sticky. Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size. Once the dough has doubled in size punch down and divide in half. Roll dough onto a floured surface making a circle about 12 inches round. Dough should be about ⅜" thick. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll. Place into a greased pan (we use an 11 x16 metal pan and do 3 across and 8 rows down). Cover dough with a tea towel and let rise for a few hours until it doubles in size. Bake at 375 until light lightly browned, which is about 15-20 minutes. NOTE: Touch rolls to see if they bounce back - if they do not, bake a little longer). Brushed with melted butter right while warm. ENJOY!

Steps:

• The Starter:
• Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
• Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
• Turn the dough out onto a lightly greased or floured work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size. Refrigerate them for several hours, or overnight.
• Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash). Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
• Yield: 12 rolls.