Louellas Yeast Rolls
|Milk||2 1⁄2 Cup (40 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Dry yeast||2 1⁄4 Teaspoon (2 Packages)|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Bread flour||5 Cup (80 tbs) (More For Rolling Out The Dough)|
|Unsalted butter||1⁄4 Cup (4 tbs) (At Room Temperature, More For Greasing The Bowl And Baking Sheet)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
|Melted butter||1⁄4 Cup (4 tbs) (For Dipping The Dough)|
In a medium saucepan over low heat, heat the milk until bubbles just start to form around the edges.
Pour 1/2 cup of the heated milk into a 2-cup measuring cup, stir in 1 teaspoon sugar, and let the mixture cool to 115°F.
Stir in the yeast.
Allow the yeast to proof (bubble).
Add the remaining sugar and the shortening to the saucepan of milk and stir until the shortening is melted.
Let this mixture cool to 115°F as well.
In a large mixing bowl, combine 2 cups of the flour, the yeast mixture, and the milk mixture.
Mix well until thoroughly combined.
Cover with a kitchen towel and let the dough rise for 1 hour, until doubled in bulk.
Punch down the dough and add the eggs, butter, and 1 cup of the flour, and mix well.
Add the baking soda, baking powder, salt, and the remaining 2 cups of the flour, and mix well.
Coat the inside of a large bowl with butter and transfer the dough to the greased bowl.
Cover and place in a warm spot free of drafts and let rise for another hour.
Punch the dough down, cover with plastic wrap, and refrigerate overnight.
Bring the dough to room temperature before working with it.
Grease a cookie sheet.
Roll the dough out on a lightly floured surface until it is about 1/8 inch thick.
Cut the dough out with a 2-inch cookie cutter and dip the pieces in melted butter.
Place the rolls on the cookie sheet, fold over, and pinch the edges of the dough to form a pocketbook roll.
Cover with a kitchen towel and let rise for 1 1/2 hours, until doubled in bulk, before baking.
Preheat the oven to 45o°F.
Just before placing the rolls in the oven, turn the temperature down to 375°F.
Bake for 15 to 20 minutes, until the rolls are lightly browned or they sound hollow when tapped on the bottom.
Set on a rack to cool or serve right out of the oven.