Favorite Pull Apart Rolls Recipe
Ingredients
| Shortening | 3/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Warm water | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Salt | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| All purpose flour | 7 Cup (16 tbs) |
Directions
In a mixing bowl, cream shortening and sugar.
Add boiling water; mix well.
Cool to 110°-115°.
Dissolve yeast in 'warm water.
Add yeast mixture and eggs to creamed mixture; mix well.
Add salt, baking powder, baking soda and 5 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Do not let rise.
Divide into 32 pieces; shape each into a ball.
Place in two greased 9-in round baking pans.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Bake at 400° for 18-22 minutes or until golden brown.
Remove from pans to wire racks.
Add boiling water; mix well.
Cool to 110°-115°.
Dissolve yeast in 'warm water.
Add yeast mixture and eggs to creamed mixture; mix well.
Add salt, baking powder, baking soda and 5 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Do not let rise.
Divide into 32 pieces; shape each into a ball.
Place in two greased 9-in round baking pans.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Bake at 400° for 18-22 minutes or until golden brown.
Remove from pans to wire racks.
Chef
