This recipe was featured at our Taster's Table:
2 Tablespoons Yeast
2 cups Warm Water
1/3 cup Sugar
1/3 cup Shortening
2 teaspoons Salt
2/3 cup Powdered Milk
1 Egg
5-6 cups Flour (*I use ½ whole wheat and ½ white)
Melted butter to brush the tops of the rolls
In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until a soft dough is formed.
Turn onto lightly floured surface and knead until smooth and elastic, or knead in electric mixer. Place in a greased bowl; cover and let rise until dough doubles in bulk. Punch down, divide into thirds.
Roll out one third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent. Place on a greased baking sheet with point on the bottom. Repeat with remainder of dough.
To freeze: Place rolls on a cookie sheet not touching each other. When the rolls are frozen place in a ziplock bag and label.
To bake: Brush tops with melted butter. Let rise until double in size. If dough is frozen allow 3-4 hours for this step.
Bake at 400 F for 10 minutes or until golden.
Makes 3 dozen rolls
