| EASY MIXER ROLLS |
|
|
|
Makes 24 twists or pinwheels or 32 crescents2 packages active dry yeast 2 cups warm water (110F to 115F) 1/2 cup instant nonfat dry milk 3 tablespoons sugar 1 tablespoon salt 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick, melted 5 1/2 to 6 cups all-purpose flour Sprinkle yeast over warm water in a large mixer bowl. Add dry milk, sugar, salt, melted Crisco, and 3 cups flour. Blend at low speed until moistened, then beat for 3 minutes at medium speed. Using a spoon, stir in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and knead until smooth and elastic. Roll out dough and shape into crescents, twists, or pinwheels. Arrange crescents and twists on ungreased cookie sheets and put pinwheels into greased muffin pans. Cover; let rise in a warm place until doubled (about 45 minutes). Preheat oven to 400ºF. Bake at 400ºF until golden brown; crescents and twists for 10 to 12 minutes, pinwheels for 15 to 20 minutes. |
