Hot Rolls

November 23, 2013

Sponge

• 2 Tbls active dry yeast
• ¾ cups warm water
• 1 Tbls sugar

Batter

• ½ cup shortening
• ½ cup sugar
• ½ cup hot water
• 2 teas salt
• 2 cups flour now
• 2 to 2 ½  cups more flour later
• 3 beaten eggs

Use a 4 cup bowl for the sponge – it needs plenty of room to grow and get foamy.

Combine batter ingredients in the Kitchenaid with the whip attachment. Switch to the dough hook, pour the fully foamed sponge into the batter and add the other 2 ½ cups flour. Knead for about 10 minutes, sprinkling flour down the sides of the bowl if the dough sticks.

Once it’s smooth and elastic, transfer dough to a greased bowl, cover with a towel and let rise 1 hour or until doubled in size.

Punch it down, divide the dough into two sections and let rise again.

Sprinkle a work surface with flour and roll each section into a rectangle about ½ inch thick. Pour melted butter over the surface and roll up into a pinwheel.

Use a string to pinch off 2 inch sections. Put each section in a greased muffin cup.

Let the rolls rise until doubled.

Bake at 350° in the center rack for about 8 minutes or until golden brown.

Makes about 2 dozen rolls. Double the recipe so you have enough for hot rolls and cinnamon or orange rolls.

Variations:

Add cinnamon/sugar, nuts, orange peels or raisins to the melted butter before you roll the dough – glaze with sugar, orange or creme cheese frosting for cinnamon rolls

Add your favorite herbs for a savory flavor

Add cubed cheese and ham for a warm sandwich

Instead of muffin cups, create a wreath and add cherries or nuts for a holiday treat