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Author Notes: From my great grandmother. We have them every Thanksgiving and Christmas. You make the dough ahead of time and you don't have to knead them. You can form them in any roll shape you like; I usually do them as cloverleaf rolls. —mtncook
- 2 cups milk, scalded and cooled
- 1/2 cup butter, melted in the hot milk
- 5 1/2 cups flour, divided, bread or all purpose
- 2 1/4 teaspoons dry yeast, 1 envelope
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Make sure the milk/shortening mixture is cooled to no more than 110°. Beat milk/shortening, sugar, 3 1/2 cups flour and yeast at medium speed. Set aside and let rise until double.
- Stir in 2 cups flour, baking soda, baking powder and salt. Can refrigerate at this point for up to 4 days.
- Shape into rolls and place in greased pan. Let rise (about 30 to 45 minutes). Bake 12 to 15 minutes at 425°.
- This recipe was entered in the contest for Your Best Dinner Rolls
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