6 c Flour
1/2 c Sugar
3 ts Salt
2 Egg whites
2 pk Yeast
2 1/4 c Warm water, 110 degrees
Cut shortening into flour, salt and sugar. Dissolve
yeast in warm water and add to flour mixture, then add
egg whites. Mix together, knead until smooth and
elastic (DON'T overknead and add only enough flour to
keep dough from sticking) and let rise 1-1/2 hours, or
until doubled in size.
Punch dough down, roll out on a lightly floured
surface, shape into rolls and place in greased muffin
tins . Let rise until doubled in size and bake in a
375 degree oven 10 to 12 minutes or until brown.
NOTE: these rolls can also be frozen on cookie sheets
and placed in zip-loc freezer bags for up to 4 weeks
after they have been shaped before the second rising.
Take out of freezer at least 3 hours before baking,
place in greased tin and let thaw and rise until
doubled in size.
Source: My beloved, albeit eccentric, grandmother and
great aunt, who married and then built their houses
side-by-side and remained culinary collaborators, to
their family's benefit, all their lives. Deb's notes:
these are an old family favorite and they're quite
flexible. It's pretty hard to mess 'em up. They work
as well for breakfast with jam or honey as they do
with with dinner. Sometimes I substitute whole wheat
flour for up to half the bread flour called for.
I've successfully halved the recipe (3 cups bread
flour, 1 pkg yeast or about 1-1/2 ts bulk) in my
Hitachi ABM--BUT, BUT, BUT--I _don't_ add the full
amount of water at once. Rather, I start out with
about 7/8 cup and then dribble enough add'l water into
the bread pan during the early stages of the knead
cycle 'til the dough "looks right".
