I made these pain-in-the-butt rolls twice now. They’re a slow-weekend project, but man, are they worth it. They taste just like those sweet yeast rolls you get at one of those steak places. The name of which one escapes me. I think it might have been the Roadhouse.
Anyway, I made them for Thanksgiving to rave reviews and made them again last weekend just because I wanted to. Half of them are in the freezer — upstairs, which means I’ll actually use them. Food in the downstairs freezer sometimes gets forgotten.
All I have to do is grab how many I want and nuke them a little. A minute was perfect for 6 rolls. The recipe makes 18.
3/4 cup milk (I used soy)
1/3 cup shortening
1 teaspoon salt
3 cups all-purpose flour (softer than bread flour)
3 tablespoons sugar
1 1/2 teaspoons active dry yeast
1. Place all ingredients in bread machine in order specified by owner’s manual. Program dough cycle setting; press start. Spray a 9X13-inch baking dish and set aside.
2. When the dough cycle is complete, remove dough to a lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough into 18 equal pieces. Shape each piece into a smooth ball and place in the baking dish.
3. Cover with a clean towel and let rise in a warm, draft-free place 45 minutes or until doubled in size. (I didn’t think they were risen enough after 45 minutes, so I put them in a 170-degree oven for 15 more minutes.)
4. Preheat the oven to 375 degrees. Bake rolls 15 to 20 minutes or until golden brown. Cool on wire rack.