\nThat said, I am delighted to have had this recipe for Light and Fluffy Dinner Rolls<\/a> come through because I often make soups and stews which are so much better with home made bread or buns.<\/p>\n
![\"Light](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/Dinner-Rolls-1024x768.jpg\")
<\/a>1 1\/2 cups Hot Water, from the tap
\n1\/3 (65g) Vegetable Shortening, cubed
\n1\/4 c Sugar
\n1 teaspoon Salt
\n1 Egg, well beaten
\n4 cups Flour
\n2 1\/4 teaspoons Active Dry Yeast \u00a0(1 pkg)<\/p>\n
In bread mixer pan add ingredients in order listed.
\nUse the Dough setting on your Bread Maker ( usually 1 1\/2 hours)
\nTurn dough out onto lightly flour surface and knead into a smooth ball.
\nPortion dough evenly into 12 – 15 pieces.
\nShape each portion into a ball and place in greased 9X13″ pan.
\nCover lightly with oiled plastic wrap or L-Foil and let rise until doubled, about 45 minutes.
\nBake in preheated 375F oven for about 15 – 18 minutes, until golden on top and sounds hollow when you tap on the surface.
\nRemove from oven, immediately brush with butter.
\nTurn out onto wire rack to cool completely.<\/p>\n
* I used a 9X13″ but portioned my dough for 16 pieces instead of 12! I put the extra dough into 2 lil ramekins and baked along side the big pan of rolls.<\/p>\n
If making by Hand: Yield: 12- 18 Dinner Rolls<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" I have recently discovered the Dough setting on my Breadmaker and am putting it to good use! Why don’t I just make bread from scratch, you ask? Let’s face it, I just am not tall enough, nor are my counters low enough to ensure comfortable Kneading…and bread dough begs to be kneaded for 8-10 minutes. … Continue reading Light and Fluffy Dinner Rolls<\/span>
\n<\/strong><\/span>In bowl of your mixer, combine 2 cups flour, sugar, salt and yeast.
\nUse paddle attachment and add hot water.
\nMix on Low speed until all combined.
\nAdd shortening and egg, continuing to stir until well blended.
\nSwitch to dough hook and add remaining flour.
\nKnead dough for 10 minutes.
\nDough will be very soft and sticky.
\nTransfer dough to a large greased bowl, turning dough to coat.
\nCover with a damp towel and let rise in a warm location until doubled in size.
\nTurn dough out onto a floured surface.
\nRoll dough into smooth ball, cut into four equal pieces and then those four pieces into three pieces each to give you a total of 12 rolls.
\nShape each piece into a ball and place in a greased 9×13″ pan.
\nCover with towel and let rise again until doubled, about 45 minutes.
\nBake as directed above.<\/p>\n