August 3, 2012

Jordan Rolls

I found this on Pinterest. It seems that everyone I know has pinned it. This is Christy's of Southern Plate personal recipe. I just can't make up my own stuff. I don't care of how it all goes together, you know. I've made these once and my family gobbled them up. We doubled it and wound up with 4 pans of rolls! Now we know to just make 1 recipe (which makes 2 pans).

½ cup solid vegetable shortening
½ cup sugar
1½ tsp salt
4½ tsp of jarred yeast OR 2 packets fast acting yeast
5 cups all purpose flour
2 eggs
1 stick butter, melted
1½ cups very warm water

Place sugar, salt, 2 cups of flour, and yeast in a large mixing bowl. Cut in shortening with a pastry cutter. Add eggs, beating lightly with fork before stirring them in. Add remaining flour, melted butter, and water. Stir together well. Mixture will look like a big old lumpy blob.

Cover with a dish towel and let sit in a warm place for twenty minutes. (To help with rising,you can heat your oven to 175°F. Once it reaches that temperature, turn it off and then put the covered bowl (oven proof, of course) into the oven to let it rise.) After twenty minutes, turn out onto a floured surface. Sprinkle flour over the top and knead three or four times. Pat out into a square that is about 3/4" thick. Cut into squares with a pizza cutter.

Place in greased 9×13 pan and cover with towel. Let rise another twenty minutes. (Once again, like the first rising, you pop it back in the oven to rise.) Take the pan out of the oven after it has risen and then preheat the oven to 350°F. Bake for about 25 minutes, or until tops are golden. Brush hot rolls with additional melted butter, if desired.

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